Serves: 4
Total Calories: 363
In a 3-quart saucepan, place green onions and water. Over high heat, bring to a boil reduce heat to low, cover, and simmer 5 minutes or until tender.
Add corn, milk, bouillon granules, oregano, garlic powder, and pepper. Over medium heat, bring to a boil, stirring constantly to prevent scorching. Reduce heat to low. Add chicken, tomatoes, and chilies. Simmer 5 minutes or until heated through. Remove from heat. Stir in cheese until melted.
Garnish each serving with parsley and top with corn chips.
This Meal-in-One Mexican Corn Soup recipe is from the The Soup Collection Cookbook. Download this Cookbook today.
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