Chicken, Tomato and Corn Chip Soup

Chicken, Tomato and Corn Chip Soup

  • Preparation 15 min
  • Cooking 40 min
  • Servings 4
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free

Categories

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

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.

Personal Note

To help you with this recipe

RICARDO Chef’s Knife

RICARDO Chef’s Knife

54.99 $

This chef’s knife was designed by RICARDO’s Test Kitchen staff. Its weight and ergonomic handle are perfectly balanced. The sharp blade provides perfect cuts, while its bevelled grooves ensure meat will not stick to it.

Shop now