We had this soup tonight for dinner & it was so souper delicious! Ha! :) I got the recipe from one of my most recent Food Network magazines. It was way easy and Lydia (my 4 year old) inhaled it, John raved about it, and I (the preggo momma) ate 2 bowls. Micah was the only one who decided to eat just chips - but really, who can blame him on that choice?!?! :) Anyway, here is the recipe:
2-3 tablespoons extra virgin olive oil
3 medium sized shallots or 4-5 garlic cloves finely diced
2 pints fresh cherry or grape tomatoes (optional)
8 cups chicken stock or broth
1 large can (28oz.) diced tomatoes
1 bag frozen corn kernels
4 limes juiced
1/4 cup diced fresh cilantro (or 2 tablespoons dried cilantro)
2 tsp. dried, ground cumin
2 chicken breasts, boiled & then shredded
Salt and pepper to taste
1) Saute diced shallots in olive oil until they soften
* Salt & pepper the shallots to make them sweat - a pinch of sugar works too
2) Add cherry tomatoes & saute until the skins begin to burst
3) Add 8 cups chicken stock or broth, canned tomatoes, corn, lime juice, cilantro, and cumin.
4) Bring soup to a boil, stir, and then simmer for 20 minutes to an hour
5) Add shredded chicken breasts
Serve & top with tortilla chips, shredded cheddar cheese, and salsa.
** Take out the chips and I believe this is gluten free! **
1 comment:
Made this the other night for friends, was a big hit! Bree gave me some time saving tips with this recipe:
Substitute the cherry or grape tomatoes for 1/2 jar of marinara sauce.
To make the soup a little zippy use a can of diced tomatoes that has green chiles or jalepenos in it.
I used 6 limes, but I like it extra limey!
Also we topped it will cheese and avocado! YUM!
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