Name: Chicken, Tomato and Corn Chip Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1 onion, chopped; 2 garlic cloves, chopped; 2 tbsp (30 ml) olive oil; ½ tsp ground chipotle pepper; ½ tsp ground cumin; 6 cups (1.5 litre) chicken broth; 1 can (14 oz/398 ml) diced tomatoes; 1 ½ cups (225 g) frozen corn kernels, thawed; 2 cups (340 g) cooked chicken, coarsely chopped; Corn chips, crushed, to taste; 2 green onions, thinly sliced

Ingredients

1 onion, chopped
2 garlic cloves, chopped
2 tbsp (30 ml) olive oil
½ tsp ground chipotle pepper
½ tsp ground cumin
6 cups (1.5 litre) chicken broth
1 can (14 oz/398 ml) diced tomatoes
1 ½ cups (225 g) frozen corn kernels, thawed
2 cups (340 g) cooked chicken, coarsely chopped
Corn chips, crushed, to taste
2 green onions, thinly sliced

Preparation

In a large pot over medium heat, soften the onion and garlic in the oil. Add the spices and cook for 30 seconds while stirring.
Add the broth, tomatoes and corn. Season with salt and pepper. Bring to a boil. Simmer for 20 minutes. Add the chicken and cook for 5 minutes to heat it through.
Serve the soup in bowls (see note). Garnish with the crushed chips and green onions.

Note from Ricardo

For an outdoor lunch, pour the soup into an insulated container (thermos) and bring the toppings along in separate containers for serving.

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Chicken, Tomato and Corn Chip Soup

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Chef’s Knife