6 servings (about 1 1/4 cups plus garnishes each)

How to Make It

Hands On: 15 minutes
Total: 40 minutes

Heat medium saucepan over medium-high heat; add oil, corn, onion, celery and jalapeno. Cook and stir 3 to 5 minutes or until vegetables are tender. Add garlic; cook 1 minute or until aromatic.

Add broth, drained tomatoes and chicken. Cook, uncovered, over medium heat 10 to 12 minutes or until hot and flavors have blended.

Divide cheese equally between each soup bowl. Add 1 cup soup to each. Top with equal amounts of sour cream, tortilla chips and cilantro.

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Ratings & Reviews

cindigeiger's Review

December 27, 2008
We eliminated the jalapeno pepper and used queso amarillo cheese dip only because we couldn't find the queso fresco cheese. We will definetely make this again and even for special occasion. We served this soup with chicken enchilladas and spanish rice.