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Creamy Tomato Soup with Corn, Chicken & Bacon

Well, we’re back from sunny Florida and I’m getting back into reality – and unfortunately that means cold, rainy weather. What’s the best way to lighten up a dreary door? Fresh flowers of course. They always lighten up a home – I love buying them in the summer at farmer’s markets. Until then, I’ve got the local grocery store to help me out.

Tim came down with a terrible cold so I decided to make him some soup to bring him back to health.

I went to Picky Palate’s blog to find the perfect recipe. I found this creamy tomato soup with some extra special ingredients.

Creamy Tomato Soup with Corn, Chicken & Bacon

(Inspired from here)

  • 1/4 Cup white onion

  • 4 cloves garlic

  • Two 15 oz cans diced tomatoes

  • One 8 oz can Mexicorn

  • 1 Tsp kosher salt

  • 1/2 Tsp freshly ground black pepper

  • 1 Tsp ground cumin

  • 1/2 Cup buttermilk

  • 1 Cup chicken broth

  • 2 1/2 Cups cooked shredded chicken breast (I used a rotisserie chicken and shredded it)

  • 1 Cup cooked crumbled bacon (cooked)

  • Bread Bowls if desired

Place onion, garlic and tomoatoes into a food processor or blender. Pulse until smooth. Transfer to a large saucepan over medium-low heat. Add corn, stirring to combine then add salt, pepper and cumin, stirring again to combine. Stir in buttermilk, chicken broth, chicken and bacon pieces until combined. Reduce heat to low until ready to serve.

Shred rotisserie chicken into small pieces. Now it’s time for the bacon… Mix everything up and let it simmer.

Dig in. The mexican flavor is perfect with a few tortilla chips.

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