Mexican Corn soup

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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!