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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My favourite soup ever! I found this recipe in the Milk Calendar last year. I've adapted it a bit from the original. Great for a cold winters day. Ingredients:
1 tablespoon butter |
1 onion, diced |
2 garlic cloves, minced |
2 cups chicken stock |
1/4 cup tomato paste |
2 tablespoons all-purpose flour |
2 1/2 cups milk |
12 ounces boneless skinless chicken or 12 ounces turkey breast, cut into 3/4 inch pieces |
1 cup corn kernel |
1 tomato, diced |
1 sweet pepper, diced (red, yellow or orange) |
shredded cheddar cheese |
broken corn tortilla chips |
salt and pepper |
Directions:
1. In a pot, melt butter over medium heat.
2. Add garlic and onion; sauté for about 5 mins or until softened.
3. Stir in chicken stock and tomato paste and bring to a simmer.
4. Whisk flour into milk and stir into pot; stir in chicken.
5. Cook, stirring often, for 5 to 10 mins or until soup is slightly thickened and chicken is cooked.
6. Season to taste with salt and pepper.
7. Simmer for 10 more minutes.
8. When serving top with diced tomato, sweet pepper, broken tortilla chips and cheese.
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