Creamy & Spicy Chicken and Corn Soup

Recipe:

Ingredient Notes:

• Chicken and stock. This recipe uses prepared chicken stock and boiled chicken thighs, which can be replaced with yesterday’s leftover roasted chicken. Another protein option is turkey.
  If you don’t have stock on hand, you can make it yourself while boiling the thighs. You can use the recipe from here, for example.
• Onions. You need a regular yellow onion.
• Celery. This recipe uses celery stalks as a flavoring ingredient. If you don’t like celery, just leave it out.
  You can substitute root celery — in this case, use 100 grams of peeled root.
• Bell peppers. You can use peppers of any color, but remember that red peppers are usually sweeter.
• Corn. You can use canned, frozen, or cut from a fresh cob. The order of adding them will be the same for all options.
• Cream. The best option is half-and-half with 9-11% fat content.
• Chiles. The recipe uses peppers in two forms: pickled jalapeños and chili powder. You can replace the pickled jalapeños with fresh chiles. For the chili powder, use chili flakes. You will need about 1/3 teaspoon.
• Cumin. This spice will give the soup a distinctly Mexican flavor. Do not neglect it; it is important.

Let’s start cooking!

Finely chop the onion. Finely dice the carrots and peppers. Slice the celery crosswise. Finely chop the garlic and jalapeño peppers.

Remove the chicken meat from the bones and discard the skin. Cut the chicken into small pieces.

Heat 2 tablespoons of vegetable oil in a saucepan, add the onion and celery, and sauté for 2-3 minutes, stirring frequently.

Add the garlic, cumin, and chili. Sauté for half a minute. Add the peppers and carrots and cook for about 3 more minutes.

Pour in the stock. Season with salt.

Bring to a boil, then simmer over low heat until the carrots are cooked, about 20 minutes. Add the cream, corn, and chicken meat.

Cook for another 5 minutes. Season with lemon juice, then turn off the heat.

Enjoy!

This Creamy & Spicy Chicken and Corn Soup recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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