456 calories, 4.9 grams sugar, 17.5 grams fat, 18.4 grams carbohydrates, 54.6 grams protein
This delicious soup calls for a lot of ingredients, but the result is well worth rounding them up! The combination of spices and veggies, especially the kick from jalapeño and green chiles, makes this concoction one tasty dish.
1 tbsp. vegetable oil
1 medium onion, diced
1 red pepper, trimmed and chopped
1 carrot, coarsely chopped
1 jalapeno chile, seeded, trimmed, and minced
1 4-oz. can chopped green chiles, drained
4 garlic cloves, minced
1/2 tsp. cumin
Salt and freshly ground black pepper
2 tbsp. all-purpose flour
2 1/4 c. chicken broth
1 1/2 lbs. boneless, skinless chicken breasts, cut into 1-in. chunks
1 c. corn kernels (frozen is fine)
2 tbsp. fresh lime juice
2 tbsp. chopped fresh cilantro
Heat the oil in a Dutch oven over medium heat. Add the onion, bell pepper, carrot, and jalapeno. Cook about 4 minutes, until the vegetables are soft. Stir in the green chiles, garlic, cumin, 1/2 tsp. salt, and 1/4 tsp. pepper, and cook 1 minute, until aromatic. Stir in the flour until incorporated. Stir in the broth and chicken, bring to a simmer, and cook for 5 minutes. If using fresh corn, stir it in and cook for 5-10 minutes. If frozen, cook the chicken 5-10 minutes, until no longer pink, then add the corn and cook 1-2 minutes more. Stir in the lime juice and cilantro and add extra salt and pepper to taste. Serve with corn tortillas, charred over the stove flame.
Makes 4 servings.
Recipe provided by Cara Eisenpress of Big Girls, Small Kitchen