Chicken and Corn Soup
A Little Personal History:
I love a great chicken soup, especially when I’m a bit under the weather. Here’s one of my favorites.
Description:
| Categories: | Soup |
| Servings: | 8 |
| Time: | – Preparation: 20 minutes – Cooking: 30 minutes |
| Equipment: | Measuring cups and spoons, cutting board and knifes, 2 small and 1 medium bowls, large saucepan, wooden spoon, soup ladle |
| Difficulty: | Easy |
Ingredients:
- 6 cups Chicken Stock
- 2 Tbs canola oil
- 1 medium onion, chopped
- 1 medium rib celery, chopped
- 2 garlic cloves, minced
- 1 Tbs Cajun Blast Seasoning
- ¼ cup canned green chiles, chopped
- 1 (16 oz.) can or frozen corn kernels
- 4 canned whole peeled tomatoes, roughly chopped
- 1 cup cooked skinless chicken breast, shredded
- ¼ cup fresh cilantro leaves, chopped
- 1 lime, juiced
- Kosher salt and freshly ground black pepper
Procedure:
- If you don’t have chicken stock, prepare in advance per instructions and set aside. Same goes for cooked shredded chicken.
- On cutting board, chop onion & celery; mince garlic cloves with garlic press. Combine in small bowl and add Cajun Blast Seasoning. Set aside.
- On cutting board, chop chilies, tomatoes. Combine in medium bowl, add shredded chicken, corn kernels and set aside.
- Chop cilantro, juice lime. Combine in small bowl and set aside.
- Heat the oil in a large saucepan over medium heat.
- When oil is hot, but not smoking, add onion, celery, garlic and seasoning bowl to sauce pan and saute until the onion softens, about 5 minutes.
- Add the chicken stock, bring to a boil, reduce the heat to medium low, and simmer, uncovered, for 10 minutes.
- Add green chiles, corn, tomatoes and chicken bowl. Cook for another 10 minutes.
- Stir in cilantro leaves and lime bowl, season with salt and pepper to taste. Serve hot.
Advanced Preparation:
- Steps 1 – 4 can be done in advance and refrigerated till needed. The soup can also be prepared in advance, refrigerated or frozen, and re-heated.
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