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Mexican Corn Chicken Soup

This recipe contains chicken thighs, monterey jack cheese, heavy cream, black beans, corn and more.
8-10 Servings -
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Servings:8-10  | Calories:536 | Total Fat:28g  | Chol:198mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 28g
43 %
Sat Fat 15g
75 %
Total Carb 24g
8 %
Fiber 6g
24 %
Sugars 4g
Cholesterol 198mg
66 %
Sodium 1378mg
57 %
Protein 47g
94 %
34% Chicken Thighs
23% Others combined
22% Monterey Jack Cheese
18% Heavy Cream
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


5 Chicken Thighs, boneless, skinless
1 Yellow Onion, diced
1 Red Bell Pepper, diced
5 Garlic Cloves, minced or pressed
1 4 oz can Fire Roasted Green Chilis
3 15 oz cans Corn (I use the Southwestern variety with peppers in it)
1 15 oz can Black Beans, rinsed & drained
4 cups Chicken Broth, low sodium
1 Bay Leaf
1 tsp Kosher Salt
1/2 tsp Black Pepper
1/2 tsp Mexican Oregano (or regular is fine)
1 Tbsp Cumin
1 Chipotle in Adobo Sauce (Chopped. Also use 1 tsp of the sauce)
2 cups Monterey Jack Cheese, shredded (use fresh)
1 cup Heavy Cream (or half and half)

Directions : View recipe directions on
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