Chicken and Corn Soup with Cornmeal Muffins

  • Active Time 20m
  • Total Time 30m

Serves 8 as an appetizer


  • For Cornmeal Muffins:
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 6 tablespoons butter
  • One 4 1/2-ounce can corn kernels
  • 2 eggs, lightly beaten
  • 1/2 cup buttermilk
  • 3/4 cup grated cheese
  • For Soup:
  • 1 1/2 tablespoons vegetable oil
  • 5 ounces chorizo sausages
  • 4 boneless single chicken breasts
  • 2 onions, chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon ground cumin
  • 3 cups stock
  • 3 cups tomato juice
  • 2 1/2 tablespoons tomato paste
  • 2 red bell peppers
  • 2 zucchini
  • One 12-ounce can kidney beans
  • One 12-ounce can corn kernels
  • 2 1/2 tablespoons cilantro


TO PREPARE CORNMEAL MUFFINS: Preheat the oven to 400 degrees F. Combine the dry ingredients in a bowl, melt the butter and drain the corn kernels. Stir in with the remaining ingredients and mix well. Spoon the mixture into 8 greased muffin cups (1/3 cup capacity each). Bake for 25 minutes, or until cooked when tested with skewer. While the muffins are baking, prepare the soup.

TO PREPARE SOUP: Heat the oil in a large pan. Chop the chorizo and slice the chicken. Add in batches and cook, stirring, until lightly browned; remove from the pan. Reheat the pan, add the onions and garlic and cook, stirring, until the onions soften. Add the cumin and cook, stirring, until the spices are fragrant, about 1 minute. Add the stock, tomato juice and tomato paste and bring to a boil. Chop the bell peppers and zucchini and add. Simmer, uncovered, for about 5 minutes or until just tender. Stir in the chicken, rinsed and drained kidney beans, drained corn and cilantro and simmer, uncovered, until hot. Serve with the Cornmeal Muffins.

The soup can be made a day ahead. The Cornmeal Muffins are suitable for freezing.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2727

nutrition information per serving

674 calories; 25g total fat; 137mg cholesterol; 929mg sodium; 72g carbohydrates; 11g fiber; 41g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Sign Up for Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.