Corn season has started a little early this year. It’s been a great growing season for many vegetables since it has been warm, humid, and fairly wet this summer.
My husband drives past a corn stand on his way home from Fort Atkinson each week and decided to pick up a dozen ears of fresh corn on the cob. What a treat. The kids LOVE corn!! Here is one way to use up some of the extra corn we have on hand.


Trisha’s Chicken Tortilla Soup

  • 3 tbsp butter (unsalted)
  • 1-2 Clove’s garlic
  • 1 yellow onion, chopped
  • 2 tbsp flour
  • 3 (14oz ) cans of chicken stock
  • 4 cups of 1/2 + 1/2
  • 10.75oz cream of chicken soup
  • 1 cup of salsa
  • 4 boneless chicken breasts
  • 1 (15oz) black beans
  • 1 (15oz) kidney beans
  • 1 (15oz) corn –i’m using two ears of corn on the cob. Place a bowl upside down on a plate. Place the ear of corn standing up right on top of the bowl and use a sharp knife to cut away the corn. Corn should just fall onto the plate.
  • 2 tbsp cumin
  • 1 (1.27oz) Fajita season mix
  • 1 bag of chips
  • 8oz shredded jack cheese
  • 1 (1/2) cup of sour cream for topping

Directions:

  1. In a large Dutch oven, melt butter over medium heat. Add garlic and onion. Sautee 5 minutes. Add flour. Add the stock. Add half and half, cream of chicken soup, salsa, beans, corn, cumin, Fajita mix. Simmer 15 minutes.
  2. Add the chicken (raw or precooked)
  3. Simmer 25 minutes.
  4. Serve topped with chips, sour cream and cheese.
  5. Yield: 8

I saw TrishaYearwood on the FoodNetwork last year and she made this recipe. I usually make a tomato-based chicken Tortilla Soup since it’s healthier, but this one sounded good this week. Hope you enjoy it, too!
If you’re in a hurry, use a rotisserie chicken. This would also make a great crock pot dip for game day!