Elote Chicken and Corn Soup ***PREP Chicken***
Boil or roast the chicken for 20 minutes and shred. (Meal 3 needs shredded chicken also if you want to do it at the same time!) Add 1 T. of butter to a large Dutch oven pot or large pot on medium heat. Add in the onion/veggie bag and sauté for 3-5 minutes. Sprinkle the spices over the mixture and cook for one more minute. Slowly stir in the corn mixture plus ½ C. of water. Let simmer for 15 minutes. Optional: Remove 2 Cups of the soup and blend. Add back into the pot. Add shredded chicken. Serve hot topped with cheese and freshly squeezed lime juice.
Nutrition Facts
Serving Size: 1 serving (¼ of recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 445 |
| Total Fat | 26 g |
| Saturated Fat | 13 g |
| Cholesterol | 120 mg |
| Sodium | 720 mg |
| Total Carbohydrates | 24 g |
| Dietary Fiber | 3 g |
| Total Sugars | 6 g |
| Added Sugars | 0 g |
| Protein | 32 g |
Key Micronutrients:
Vitamin D 2% • Calcium 15% • Iron 8% • Potassium 14%
Ingredients
Chicken, corn, chicken broth, Mexican crema (cream, cultures), heavy cream, cotija cheese (milk, salt, enzymes), onion, celery, garlic, cilantro, lime juice, chili powder, kosher salt, black pepper.
Allergen Statement
Contains: Milk