top of page

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.

You Might Also Like:
IMG_0374.jpg
Hi, I'm Liz

I'm a midwestern girl who lives in Iowa with my amazing husband, Tim and our incredible son Theodore.  I love to cook, entertain family and friends, visit unknown travel destinations, and enjoy the occasional martini.  

 

Read More

 

Join my mailing list

© 2023 by Going Places. Proudly created with Wix.com

bottom of page