Souped Up Corn Muffins

Sometimes I want to make something a little special, but I really don’t feel like spending the whole day in the kitchen. I’m sure you can relate.

Yesterday we were back to a cold, wet and Wintery outside. I decided to make a fast batch of Soup. And I wanted something to put along side my soup. After rummaging around the pantry I came up with enough stuff to put together a pot of Chicken Tortilla Soup and some Corn Muffins.


Muffins first.

Not wanting to take a lot of time or make a huge mess, I started with a box of Jiffy Corn Muffin Mix. But of course I needed to spruce it up a bit. I mixed the batter according to the directions on the box.


Then I added 1/4 cup of Rotel Original (drained and chopped fine), 1/2 cup drained canned Corn and 1/2 cup grated Colby Cheddar Cheese. I also threw in 1/2 tsp Black Pepper.

I baked them as per the directions on the box, using paper muffin cups.


These Muffins pair perfectly with my home made Pear Relish!


Of course a bit of Butter works too.

Now for the Soup.

Again, super simple, no mess, yet still delicious. Grab a large pot and pour in 3 cans of Chicken Broth and 1 container of Chicken Stock. Dump in the remaining Rotel (no need to chop and drain this portion) and the drained canned Corn.  You see, nothing goes to waste. Add 1 tsp ground Cumin, 1/2 tsp Chile Powder, 1/2 tsp Seasoned Black Pepper and 1 clove of crushed Garlic. Chop 1 medium Onion and toss that in too.

Last night I used a can of Chicken Breast, the type usually used in a salad, juice and all. But obviously freshly cooked Chicken would be better. But this is a no mess, lazy girl recipe! If I had planned ahead I would have made some the day before and used the leftovers.


This is a fairly spicy soup that gets a lot of kick from the Rotel. If you prefer a mild soup, canned Tomatoes could easily be substituted.

Try it with Black Beans added in too!


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