Cheesy Chicken Soup with Roasted Corn and Green Chilies
Warm up with a bowl of Cheesy Chicken Soup with Roasted Corn and Green Chilies—a delightful fusion of creamy comfort and bold, Southwestern-inspired flavors. This hearty recipe combines tender shredded chicken, smoky roasted corn, and a kick of green chilies in a velvety base enriched with sharp cheddar and Monterey Jack cheeses. A fragrant blend of sautéed garlic and onion builds irresistible depth, while a touch of heavy cream makes this soup luxuriously smooth. Ready in just an hour, this one-pot wonder is perfect for cozy weeknights or entertaining guests. Garnish with fresh cilantro for a pop of color and extra zing, and serve alongside crusty bread for the ultimate comforting meal. This cheesy chicken soup is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 cups corn kernels (fresh or frozen)
- 1 cup green chilies (diced, canned or fresh)
- 2 tablespoons butter
- 1 medium yellow onion (diced)
- 3 cloves garlic cloves (minced)
- 2 tablespoons all-purpose flour
- 6 cups chicken broth
- 1 cup heavy cream
- 2 cups cheddar cheese (shredded)
- 1 cup Monterey Jack cheese (shredded)
- 0.25 cup cilantro (chopped, optional for garnish)
Instructions
Preheat your oven to 425°F (220°C). Toss the corn kernels with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them on a baking sheet and roast for 15-20 minutes until lightly charred. Set aside.
Season the chicken breasts with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Sear the chicken on both sides, about 3-4 minutes per side, until golden brown. Remove and set aside.
In the same pot, melt the butter over medium heat. Add the diced onion and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the onion mixture and stir constantly for 1 minute to form a roux. Gradually whisk in the chicken broth, making sure there are no lumps.
Return the chicken breasts to the pot and bring the soup to a boil. Reduce the heat to low, cover, and let simmer for 20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks. Add the shredded chicken back to the soup along with the roasted corn, diced green chilies, heavy cream, shredded cheddar cheese, and shredded Monterey Jack cheese. Stir until the cheeses melt and the soup is creamy.
Taste the soup and adjust the seasoning with more salt or pepper if needed. Simmer for an additional 5 minutes to allow the flavors to meld.
Serve hot, garnished with chopped cilantro if desired. Enjoy your cozy bowl of cheesy chicken soup with roasted corn and green chilies!
Nutrition Facts
Calories |
3833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.4 g | 330% | |
| Saturated Fat | 141.4 g | 707% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 932 mg | 311% | |
| Sodium | 10547 mg | 459% | |
| Total Carbohydrate | 144.9 g | 53% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 46.5 g | ||
| Protein | 232.0 g | 464% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 2694 mg | 207% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3564 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
