Aztec Chicken & Corn Soup Recipe

Aztec Chicken & Corn Soup Recipe

25-minute recipe Serves 8
Lime juice and cilantro create a delicate-tasting broth for this Aztec chicken and corn soup recipe. Garnish with sliced almonds and— for more heat—add a little hot pepper sauce. Grab a glass of water and enjoy!
25-minute recipe Serves 8

Directions

Prep: 10 mins | Cook: 20 mins
  • 1

    Heat a pot over medium-high. Add oil, then corn, Cook, stirring occasionally, until golden, about 7 minutes. Stir in zucchini and onion. Cook, stirring occasionally, until vegetables are tender, about 5 minutes.

  • 2

    Stir in water and stock concentrate. Bring to a boil, then reduce heat to low. Stir in cornmeal. Simmer, stirring occasionally, 5 minutes. Stir in chicken until heated through.

  • 3

    Just before serving, stir in cilantro and lime juice. Garnish with toasted sliced almonds and hot pepper sauce, if desired.

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Last updated: September 12th, 2022

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