Richard’s Cousin Renee adapted this soup recipe from the Food Network. I also made my sister-in-law’s Mexican cornbread (coming soon to www.taracooks.com)to go with the soup. I intended to have leftovers but this soup disappeared! Make it soon. I promise it will be a crowd pleaser.

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 medium rib celery, chopped
• 3 medium carrots, chopped
• 3 to 4 garlic cloves, minced
• 1 to 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 4 cups chicken broth, low-sodium canned (I used 8 cups)
• 1/4 cup canned green chiles
• 14 oz. frozen corn kernels ( I used a can of shoe peg corn)
• 14 oz. can diced tomatoes
• 1 teaspoon dried oregano
• (I also added 2 NO CHICK’N bullion cubes)
• 4 skinless chicken breasts, cooked and shredded ( I simmered 4 breasts with skins in water, and used the broth in this soup)
• 1/4 cup chopped fresh cilantro leaves
• Juice of 1 lime
• Kosher salt and freshly ground black pepper

Directions

Heat the oil in a medium saucepan over medium heat. Add the onion, celery, carrots, chili powder, and cumin, and cook until the onion softens, about 5 minutes. Add the garlic for 30 seconds. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 15 minutes. Add the green chiles, corn, tomatoes, and oregano and cook for another 5 minutes.

Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice. Season, to taste, with salt and pepper. Serve hot.

Printable Recipe

South of the Border Sopa

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