Grab a large pot and heat over medium heat. Pour olive oil into pot and then add the onion, garlic, salt, pepper, and cumin, and cook for 5-8 minutes.
Next add the chicken broth, chicken, and green chiles and stir, bringing the broth to a boil. Cook for 5 minutes, then reduce the heat to low.
Stir in the milk, grated cheese, and corn. Stir just until the cheese is melted. (At this point, you don’t want to let the soup boil again, or it can start to separate. Keep the heat low from here on out.)
Enjoy the soup warm with whatever toppings you choose. Store leftover soup in an airtight container in the refrigerator up to 4 days. Reheat gently to avoid separating.Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 556kcal
- % Daily Value *
- Total Fat 13.93g22%
- Saturated Fat 2.99g15%
- Trans Fat 0.1g
- Cholesterol 275mg92%
- Sodium 417mg18%
- Potassium 646mg19%
- Total Carbohydrate 76.96g26%
- Dietary Fiber 7.2g29%
- Sugars 11.77g
- Protein 33.32g67%
- Vitamin A 815 IU
- Vitamin C 95.7 mg
- Calcium 106 mg
- Iron 5.58 mg
- Vitamin D 30 IU
- Vitamin E 2.96 IU
- Vitamin K 12.2 mcg
- Thiamin 0.44 mg
- Riboflavin 0.5 mg
- Niacin 5.95 mg
- Vitamin B6 0.84 mg
- Folate 37 mcg
- Vitamin B12 1.15 mcg
- Pantothenic Acid 0.95 mg
- Phosphorus 391 mg
- Magnesium 128 mg
- Zinc 5.5 mg
- Selenium 45.7 mcg
- Copper 0.49 mg
- Manganese 0.61 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
