Corn and Tomato Broth


Yield:
2 servings
Level:
Easy

CATEGORIES
Ingredients
  • 2 tablespoons olive oil
  • 1/2 small onion, peeled
  • 2 ripe tomatoes, seeded and chopped
  • 3 cups chicken broth
  • 2 ears fresh corn (or 1 to 1 1/2 cups of kernels)
  • 2 to 3 tablespoons fresh lime or lemon juice
  • 1/4 cup (packed) cilantro or parsley leaves, roughly chopped
Directions

Heat the olive oil. Finely chop the onion and add to the pot. Cover and simmer for 5 minutes or until tender. While this is cooking, core the tomatoes, seed them and chop them, then add to the pot and simmer for 5 minutes.

Add the chicken broth and bring to a simmer and while this is coming to a simmer, remove the corn kernels from the ears of corn; add them to the broth and simmer for 4 minutes. Remove the soup from the heat, add the lime or lemon juice and season to taste with salt and dried red pepper flakes. Garnish with cilantro or parsley.

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    Recipe courtesy of Food Network Kitchen