Corn Chipotle Chicken Soup

Making soups is a great way to empty some things out of the refrigerator and the pantry. I have a lot of canned corn on the shelves which started the genesis of this soup creation. While I discuss cooking chicken breasts in this recipe, you could use a store bought ready-made chicken to get this soup faster to the table on a weeknight.

Nothing crazy special about the soup, but something you can create in a snap. This soup has a good blend of flavor and spice that might make your nose run just a bit. Bake some tortilla strips to add to the soup and throw some cubed queso blanco cheese for garnish. While we have kept this soup in its natural state, this would also be delicious blended in to a soup puree similar to our tortilla soup. A side salad and chunk of baguette or flour tortillas would make this a wonderful low calorie meal. Don’t forget to check our our many other soups as well. There are over 100 in our database.

Recipe

1 lbs chicken breasts
3 teaspoons vegetable oil
1/3 cup green onion chopped
2 garlic clove, minced
2 teaspoons cumin
2 chipotle peppers, seeded and chopped
1 can whole kernel corn, drained
1 can (14.5 ounces) diced tomato
1 quart chicken broth

In a large skillet heat 2 teaspoons of oil over a medium high heat. Lightly season the chicken breasts with salt and pepper. Add the chicken to the skillet and cook the breasts until they are done. Remove and set aside.

In a large sauce pan heat the remaining 1 teaspoon of oil over medium heat and add the onions and garlic. Cook for three minutes. Add the cumin and chopped peppers to the mix and blend together for one minute. Add the corn and cook for another two minutes.

Chop the chicken breast into bite size pieces and add with the tomatoes to the sauce pan cooking for another two minutes. Add the chicken broth and bring to a boil. Reduce heat and simmer for four minutes.

Add tortilla strips and cilantro as garnish as desired. Season with salt and pepper to taste.

Notes: Remember that will soups anything goes. Add bell peppers, carrots, celery, or green beans to this soup to mix it up a bit

Servings: 6