Mexican Corn soup

Sharing is caring!

Here’s my recipe for the soup I made for the big anniversary. Its an adaptation of a recipe I read about in my favorite cheap magazine (yay Quick and Simple!) and DH and I just love it. I even put all the ingredients together in a basket and gave it as one of my MIL’s gifts for Christmas along with a cookbook for 300 different chicken recipes. She absolutely loved it! Bonus: if you use all white meat, it is very low fat.

Mexican Corn Soup
Serves 6

2 cups cubed chicken (mostly white meat)

2 cloves garlic (or 1 tsp of garlic powder)
1 cup chopped onion( or 2 tsp onion powder)
1 can 29-oz ( or similar) crushed tomatoes
1 cup homemade chicken broth (or one can store bought)
1 can (or frozen package) of corn, drained (frozen corn does not have to be thawed)
3 tbsp chili powder
2 tsp cumin
1/4 cup ketchup
1/2 tsp hot sauce
1 bay leaf
2 pinches salt
1 pinch pepper

Combine all ingredients, except chicken, in pot; bring to a simmer. Add chicken and bring back to a simmer. Simmer for 10 minutes and then enjoy!

About Amiyrah

My name is Amiyrah and I'm an an African American fashion & lifestyle blogger based in Ohio.

Plan Your Year Now!


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 2.23.08
    Melissa said:

    This sounds so good! I’m going to try it. 🙂

  2. 3.22.11
    Precious said:

    This looks delicious and will fit into our healthy eating plan. BTW, I am back blogging when I have time. 🙂

    I LOVE rubber chicken.