Yields: 8 Servings Prep: 15 Mins Cook: 30 Mins
Roasted Corn and Chicken Soup
Ingredients
4 tablespoons olive oil, divided
1 can (15 ounces) yellow corn, drained
1 can (15 ounces) white corn, drained
1 onion, diced
3 tablespoons ORTEGA Diced Green Chiles
1/2 of (1 1/2 to 2 pound) cooked rotisserie chicken, bones removed and meat shredded
1 package (1.25 ounces) ORTEGA Taco Seasoning Mix
4 cups chicken broth
4 ORTEGA Yellow Corn Taco Shells, crumbled
1 can (15 ounces) yellow corn, drained
1 can (15 ounces) white corn, drained
1 onion, diced
3 tablespoons ORTEGA Diced Green Chiles
1/2 of (1 1/2 to 2 pound) cooked rotisserie chicken, bones removed and meat shredded
1 package (1.25 ounces) ORTEGA Taco Seasoning Mix
4 cups chicken broth
4 ORTEGA Yellow Corn Taco Shells, crumbled
Directions
Heat 2 tablespoons olive oil over medium heat in large skillet. Add corn; cook and stir until brown, about 8 minutes, stirring often to prevent corn from burning. Add remaining 2 tablespoons olive oil, diced onion and diced green chiles; cook and stir additional 3 minutes.
Place corn, onions and diced green chiles into large pot. Add shredded chicken and toss with taco seasoning mix. Add chicken broth and bring to boil. Simmer soup over low heat 15 minutes. Serve with crumbled taco shells.
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Place corn, onions and diced green chiles into large pot. Add shredded chicken and toss with taco seasoning mix. Add chicken broth and bring to boil. Simmer soup over low heat 15 minutes. Serve with crumbled taco shells.
