Use leftover chicken or pick up a rotisserie chicken and make this quick and spicy soup.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 6
Ingredients:
•2 tbsp (25 mL) vegetable oil
•1 Ontario Onion, chopped
•1 Ontario Sweet Red Pepper, diced
•1 Ontario Jalapeño Pepper, seeded and minced
•2 cloves Ontario Garlic, minced
•1 tsp (5 mL) each ground cumin, dried oregano and chili powder
•3 Ontario Plum Tomatoes, peeled and chopped
•6 cups (1.5 L) sodium-reduced chicken broth
•2 cups (500 mL) diced or shredded cooked Ontario Chicken
•1 cup (250 mL) fresh Ontario Corn Kernels
•2 tbsp (25 mL) fresh lime juice
•Pinch granulated sugar
•Salt and pepper
Garnish:
•2 tbsp (25 mL) chopped fresh Ontario Coriander
•Small corn chips
Preparation Instructions:
In large saucepan, heat oil over medium heat; add onion and cook until softened, about 3 minutes. Add red and jalapeño peppers; cook for 5 minutes, stirring often. Stir in garlic, cumin, oregano and chili powder; cook for 2 minutes, stirring often.
Stir in tomatoes and broth; bring to boil. Reduce heat, cover and simmer for 20 minutes.
Stir in chicken and corn; simmer, covered, until corn is tender, about 2 minutes.
Just before serving, stir in lime juice, sugar, and salt and pepper to taste. Ladle into bowls and garnish with coriander and corn chips.
Nutritional Information:
1 Serving: •Protein: 19 grams
•Fat: 7 grams
•Carbohydrate: 14 grams
•Calories: 201
•Fibre: 20 grams
– Recipe & photo courtesy of Foodland Ontario