Recipe – Zesty Chicken Soup

Hola from Houston, Texas!

I am in Houston visiting my folks and doing the cooking while I’m here, which is fine by me! I love cooking and baking as much as I do writing. (First draft done of my sequel to Evangelina Takes Flight — working on revisions!)

Today I made a zesty, Southwest chicken soup, and it came out TASTY! Some of you might enjoy trying the recipe.

Serves 4-6.


  • 2 c roast chicken meat (store-bought works fine) – cut/torn into bite-sized chunks
  •  4 T butter (1/2 stick)
  • 1 yellow onion, chopped
  • 2-3 garlic cloves, minced or 1 1/2 t garlic powder
  • 1 jalapeno – de-veined, de-seeded and minced
  • 1 t ground cumin (optional)
  • 2 medium limes – zested & squeezed
  • 1/4 c mayonnaise
  • 1/4 c sour cream
  • 2 boxes chicken broth (approx 8 cups)
  • 1 10 oz. bag frozen corn
  • 3/4 c chopped cilantro — divided (okay to include the stems)
  • salt and pepper to taste


  1. Melt butter in large pot over medium-high heat
  2. Add chopped onion, jalapeno and garlic — cook until translucent
  3. Add cumin (optional), stir
  4. Mix lime zest, juice, mayonnaise and sour cream — set aside
  5. Add frozen corn and half of cilantro to broth mixture — stir until corn is incorporated
  6. Add chicken broth — bring to a boil on high heat then reduce heat to medium
  7. Fold in chopped/shredded chicken
  8. Remove pot from heat — let cool 5 minutes
  9. Stir in half of mayonnaise/sour cream mixture until soup looks creamy
  10. Add salt and pepper to taste

Add a dollop of sour cream/mayonnaise on top of each bowl of soup and sprinkle with chopped cilantro. Excellent served with warmed tortillas or cornbread.

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