Chicken and Corn Soup with Mexican Toppings
This was what I came up with after wanting some soup and just using up some of what I had around. It came out quite good.
- 1 Tbs olive oil
- 1 onion, diced
- 1 stalk celery, diced
- 1 tsp taco seasoning (optional)
- 1 tsp ground cumin
- 1/2 tsp salt (depending on your broth)
- 6 cups homemade chicken broth
- 1 cup cooked chicken, diced
- 1 cup corn (I used frozen)
- 1 tomato, seeded and chopped
- 1/4 cup chopped fresh cilantro for garnish
- 1 avocado, diced
- 1 cup grated cheddar or Mexican blend cheese
- 1 cup or more tortilla chips
Heat the oil and cook the onion and celery until softened.
Sprinkle with the taco seasoning, cumin and salt and cook a minute.
Add the rest of the ingredient except for the fresh cilantro and simmer 30 minutes, stirring now and then. Garnish with the cilantro and serve.
Serve with some diced avocado, grated cheese and crushed tortilla chips at the table. You could also stir in some salsa.
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