Chicken and Baby Corn Soup |
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Prep Time: 7 Minutes Cook Time: 25 Minutes |
Ready In: 32 Minutes Servings: 4 |
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This is a clear, light soup that has elements of Spanish flavor, mixed with a touch of Asia. It is wonderful for a starter or perfect for a light lunch. It is my adaptation of a Paragon Press recipe. Ingredients:
1 (6 ounce) boneless skinless chicken breasts |
2 tablespoons canola oil |
5 scallions, thinly sliced |
1 red bell pepper, chopped |
2 garlic cloves, crushed |
4 1/2 ounces baby corn, sliced (canned) |
7 ounces corn kernels (canned) |
4 cups chicken broth |
2 tablespoons dry sherry |
2 teaspoons cornstarch |
1 teaspoon hot sauce, such as cholula |
1/4 teaspoon saffron |
2 tomatoes, diced |
2 tablespoons cilantro, finely chopped |
Directions:
1. Clean chicken breast, then cut lengthwise into four strips. Thinly slice strips across the grain.
2. In a large saucepan or stock pot, heat the oil over medium-high heat, until almost smoking, and then add chicken, stirring constantly. Cook chicken 3-4 minutes or until lightly browned.
3. Add the scallions, bell pepper, and garlic, and cook, stirring, 2-3 more minutes.
4. Add the baby corn and stock and bring to a boil. Cook 3 minutes.
5. Add the corn kernels and hot sauce, and continue to cook about 5-7 more minutes.
6. Blend the sherry and cornstarch and add to the soup. Add the tomatoes and cook an additional 2-3 minutes.
7. Just before serving, add the saffron threads, allowing them to dissolve for a few minutes. Then stir in the cilantro and serve hot.
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