Name: Green Chile Chicken and Corn Soup
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4
Ingredients: 2 tablespoons vegetable oil; 1 onion, chopped; 1 celery stalk, chopped; 2 garlic cloves, finely chopped; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 4 cups low-sodium chicken broth; One 4-ounce can chopped green chilies; 1 1/2 cups frozen corn kernels; 1/2 teaspoon dried oregano; 4 canned whole peeled tomatoes, roughly chopped; 1 cup cooked and shredded chicken; 1/4 cup chopped fresh cilantro, plus more for garnish; Juice of 1 lime; Kosher salt and freshly ground black pepper; Sour cream and/or pickled jalapenos for topping

Directions

Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, cumin and coriander and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the chicken broth and 2 cups of water and bring to a boil. Reduce the heat to maintain a simmer and cook for 10 minutes. Add the chilies, corn, oregano and tomatoes and cook for another 5 minutes.
Add the chicken and stir until heated through, remove the saucepan from the heat. Add the cilantro and lime juice. Season with salt and pepper. Serve with sour cream and/or pickled jalapenos and cilantro for topping.

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Green Chile Chicken and Corn Soup

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