Chicken soup with vegetables and corn

Name: Chicken soup with vegetables and corn
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 15 ml olive oil; 1 pcs onion; to taste salt; 1 pcs bell pepper; 1 pcs garlic; 1 tsp ground cumin; 950 ml chicken broth; 1 pcs bay leaf; 250 g frozen corn; 425 g canned diced tomatoes; 450 g chicken fillet; 1 pcs lime juice; 50 g corn chips; to taste black pepper

This is a soup with chicken fillet, vegetables, corn, and tomatoes, served with crunchy corn chips.

Total: 35 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 429
Protein: 33 g
Fat: 18 g

Ingredients

for 4 servings

olive oil15 ml
onion1 pcs
saltto taste
bell pepper1 pcs
garlic1 pcs
ground cumin1 tsp
chicken broth950 ml
bay leaf1 pcs
frozen corn250 g
canned diced tomatoes425 g
chicken fillet450 g
lime juice1 pcs
corn chips50 g
black pepperto taste

Method

6 steps

Heat the oil in a large pot, add the chopped onion and salt, and sauté for 3 minutes.
Add the chopped bell pepper, minced garlic, and cumin, and cook for another 2 minutes.
Pour in the broth, add the bay leaf, corn, tomatoes, and chicken fillet. Bring to a boil, then reduce the heat.
Cook for 10-15 minutes until the chicken is cooked through. Remove the fillet, shred it with a fork, and return it to the pot.
Add the lime juice and heat the soup for another 3-4 minutes.
Remove the bay leaf, ladle the soup into bowls, and top with crushed corn chips.