Cheesy Roasted Corn and Chicken with Green Chilies Soup
Indulge in the bold and comforting flavors of Cheesy Roasted Corn and Chicken with Green Chilies Soup—a hearty and creamy dish that strikes the perfect balance between smoky, spicy, and savory. This delightful recipe combines tender oven-roasted chicken, charred sweet corn, and zesty green chilies with a rich base of heavy cream and melted cheddar cheese. The addition of sautéed onions and garlic deepens the flavor, while a garnish of crispy tortilla strips and fresh cilantro adds the perfect finishing touch. Ready in under an hour, this one-pot wonder is both satisfying and easy to make, making it ideal for weeknight dinners or cozy gatherings. Bursting with Tex-Mex-inspired goodness, this soup is guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 cups Corn kernels, fresh or frozen
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 5 cups Chicken broth
- 1 cup Green chilies, diced
- 1 cup Heavy cream
- 2 cups Cheddar cheese, shredded
- 1 cup Tortilla strips, for garnish
- 2 tablespoons Fresh cilantro, chopped
Instructions
Preheat the oven to 400°F (200°C).
Rub the chicken breasts with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Place on a baking sheet and roast for 20-25 minutes, or until the chicken is cooked through and juices run clear. Set aside to cool slightly, then shred the meat with two forks.
While the chicken is roasting, heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and the corn kernels. Cook until the corn is lightly charred, about 5-7 minutes, stirring occasionally. Set aside.
In a large pot, melt the butter over medium heat. Add the diced onion and sauté until softened, about 4-5 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Pour the chicken broth into the pot and bring to a simmer. Add the roasted corn, shredded chicken, and diced green chilies. Stir to combine.
Lower the heat to medium-low and stir in the heavy cream. Slowly add the shredded cheddar cheese, one handful at a time, stirring constantly until fully melted and the soup is creamy.
Season the soup with the remaining salt and black pepper. Taste and adjust seasoning if needed.
Ladle the soup into bowls and garnish with tortilla strips and chopped cilantro. Serve warm and enjoy!
Nutrition Facts
Calories |
3629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.0 g | 310% | |
| Saturated Fat | 121.4 g | 607% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 8006 mg | 348% | |
| Total Carbohydrate | 201.0 g | 73% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 44.5 g | ||
| Protein | 167.2 g | 334% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1916 mg | 147% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4232 mg | 90% | |
*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.
