It’s been downright freezing here so soup just seems to hit the spot. And, since “Tis the season to be busy,” quick and easy is important. This soup packs a lot of flavor and warmth yet it’s still light and healthy.
I used regular breasts and thighs for the extra flavor. Using boneless chicken would make it even easier and lighter.
- Chicken, 3 breasts and 4 to 6 thighs
- Yellow or White Onion
- Garlic, 3 or 4 cloves
- Red Bell Pepper
- Jalapenos, 2 or 3
- Cumin, 1 to 2 teaspoons
- Cilantro, about 1/3 cup snipped
- Corn, 1 to 2 cups frozen kernels
- Diced Tomatoes, 1 large can
- Limes, 3 or 4
- Chicken Stock or Bouillon, about 8 cups
- Olive Oil
In a large stock pot, heat a little olive oil over medium-high heat. Season the chicken with salt and start it browning, turning occasionally.
Meanwhile, snip the cilantro, slice the onion and jalapenos, crush the garlic, chop the red pepper, juice the limes and snip the cilantro.
Once the chicken is starting to brown, add the onion and garlic. Stir it around and continue cooking until the onion begins to soften and brown a bit.
Stir in the red pepper, jalapenos and cumin and cook for another minute or two.
Add the tomatoes and their juice, the corn and the cilantro.
Add enough broth to cover everything.
Add the lime juice. Bring it to a nice low simmer and reduce the heat. Simmer for 30 to 45 minutes, or until the chicken is done.
Remove the chicken to a platter and let it sit until it’s cool enough to handle. While it’s cooling, you can turn the heat off and let the soup settle then skim off any excess fat.
Pull the meat off the bones and throw it back in the pot. Stir it all together.
Garnish with a little cilantro and a lime wedge. Serve it up and enjoy!