Last weekend my friend Missy told me about one of her favorite soups. I love having friends that are great cooks. Everything Missy makes is delicious and so I knew I needed to try her recipe before the week was over. I made this soup on Sunday it was a huge hit with my whole family. It was creamy, a little spicy, full of tender chicken and white beans and a hint of sweet from the corn. It was warm and was just was I was wanting on a cold, blistery day. The other best part about this soup is nearly all aspects of it can be found in your food storage. From the chicken broth, evaporated milk, canned corn, canned green chilies, etc. it is a great recipe to have on hand for those times you need to use up your food storage. I figured this HUGE batch of soup fed 12+ people and cost less than $14. This soup also freezes great and is a great way to stock up your freezer for those busy, holiday nights.

Login to our website to find all of the best deals to make this batch of soup for under $14–which will feed 12-15 people. 
Great soup to serve a hungry, holiday crowd 😉Mexican Chicken and Corn Chowder, Recipe: Soup, Recipe: Food Storage, Recipe: Chicken, Recipe: Healthy, favorite soup, green chili and white bean soup, Deals to Meals

 

Mexican Chicken Corn Chowder
Ingredients
  1. 1 large onion, diced small
  2. 5 chicken breasts
  3. 3 Tbls. olive oil
  4. 2 cans chicken broth
  5. 4 cans white beans, drained
  6. 4 (4 oz.) cans diced green chilies
  7. 2 cans creamed corn
  8. 2 cans evaporated milk
  9. 1 Tbls. cumin
  10. 1 tsp. black pepper
  11. 1 cup fresh corn
  12. 5 garlic cloves
  13. 2 cups shredded monterey jack cheese
  14. 1/4 cup cilantro, chopped
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Instructions
  1. Dice the onions into small pieces. Chop the cilantro as well. In a large soup pot, place the onions and olive oil. Let them saute until the onions are tender. Add the chicken breasts (whole is fine) to the soup pot. Let them brown slightly and then add the chicken broth, white beans, green chilies, creamed corn, evaporated milk, garlic and seasonings. Let the soup simmer for 5-10 minutes and allow the chicken to cook and get soft. Once the chicken is cooked through, remove the chicken breasts from the pot and shred on a cutting board. Return the shredded chicken pieces into the soup. Add the frozen corn, cheese and cilantro to the soup and continue to let it simmer on low for another 10-15 minutes, or until the soup is thick and hot. Serve the soup with tortilla chips, extra cheese, more cilantro and even fresh tomato pieces if you wish.
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