Tantalize your taste buds with this Mexican soup that is packed with flavour. Shredded chicken, corn and jalapenos in a rich tomato broth. Infused with all the bold tastes of Mexico and topped with Tortillas and Pepper Jack cheese.
|1 tbsp||(15 mL) Olive oil|
|3||Cloves garlic, minced|
|2 tsp||(10 mL) Cumin|
|1 tsp||(5 mL) Ground coriander|
|1 tsp||(5 mL) Chili powder|
|4||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts|
|1||(28 oz/796 mL) Can diced tomatoes|
|1||(900 mL) Container chicken broth|
|2.75 cups||(675 mL) Tomato sauce|
|2 cups||(500 mL) Frozen corn|
|.25 cup||(60 mL) Chopped fresh cilantro|
|Crushed tortilla chips for garnish|
|Grated Pepper Jack cheese for garnish|
|Lime wedges for garnish|
HEAT oil in a large pot over medium heat. Sauté onions, garlic and jalapeno for 6-8 minutes.
ADD cumin, coriander and chili powder. Cook 1-2 minutes. Add chicken breasts, diced tomatoes, broth and tomato sauce. Bring to a boil. Reduce heat and simmer 15-18 minutes.
USING tongs, remove chicken to a bowl. Using two forks, shred the chicken. Return the shredded chicken to the pot and simmer 30 minutes. Add corn and simmer 10 minutes. Remove from heat. Add cilantro and ladle into serving bowls.
PASS tortillas, cheese and lime wedges for soup garnish.
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