Even though it’s summer, I always crave something warm when I get home after a long day in my freezing-cold office (people, can the AC not be turned down just a bit?). I’ve also been growing cilantro for the last few months and I’ve been dying to use it in something besides guacamole :) With that, this soup recipe was born!
This soup is super simple to make, doesn’t require cooking the chicken first (I hate when recipes don’t factor that into the recipe), and is ready to eat in an hour and 15 minutes!
Ingredients (makes 6 servings):
1 lb. chicken breast (I sliced mine in half to cook quicker)
6 cups low sodium chicken broth
1 can diced tomatoes (I used Trader Joe’s fire roasted and diced)
3/4 cup corn (I used Trader Joe’s fire roasted frozen corn)
1 medium yellow onion
2 stalks chopped celery
1 diced jalapeño (with seeds removed)
1 medium lime (or lime juice)
2 tablespoons coarsely diced cilantro
2 cloves garlic
1/2 tsp oregano
1/2 tsp cumin
1/2 tsp pepper
2 Tbsp olive oil
Step 1. In a large pot cook the diced onion, jalapeño, celery, garlic, and olive oil for about 4-6 minutes over medium/high heat until they begin to soften.
Step 2. Add chicken broth, canned tomatoes, chicken, cumin, and oregano to the pot and bring to a strong boil.
Step 3. Stir in the corn and pepper and let simmer for 1 hour with a lid, stirring occasionally.
Step 4. Remove the chicken, shred with a fork, and add it back to the pot.
Step 5. Stir in the lemon juice and cilantro (homegrown, woop woop!) and you’re done!
You can alter any ingredient amount to please your tastebuds. If you like it a bit spicier, diced up some more jalapeño. If you love garlic, chop up another clove and throw it in! Cooking is all about being creative.
This dish is best served with tortilla chips, diced avocado, and a cold beer… or two :)