Chicken, Tomato and Corn Chip Soup
Chicken, Tomato and Corn Chip Soup
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
Instructions
- 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.
Chicken, Tomato and Corn Chip Soup