Chicken, Corn, and Tomato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tablespoons extra-virgin olive oil1 onion, chopped2 cloves garlic, chopped1 teaspoon kosher salt1/2 teaspoon freshly ground black pepper6-7 ears corn cut from the cob (or 1 pound frozen corn, thawed)6 cups low-sodium chicken broth1 1/2 cups cooked, diced chicken2 medium tomatoes, seeded and chopped into 1/2-inch pieces1/4 cup fresh basil leaves, chopped
In a 3-quart saucepan, heat the oil over medium-high heat. Add the onion, salt and pepper. Cook, stirring occasionally, until soft, about 3 minutes. Add garlic and most of the corn. Cook for another minute or two. Add chicken stock and simmer for 5-10 minutes until corn and onions are soft. Blend until smooth with an immersion blender (or use a regular blender).
Stir in tomatoes, chicken, remaining corn, and basil. Cook for a few minutes until everything is warm.
Ladle the soup into bowls and serve.
Serving Size: makes 4- 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user EJSELHORST.
Stir in tomatoes, chicken, remaining corn, and basil. Cook for a few minutes until everything is warm.
Ladle the soup into bowls and serve.
Serving Size: makes 4- 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user EJSELHORST.
Nutritional Info Amount Per Serving
- Calories: 232.1
- Total Fat: 8.1 g
- Cholesterol: 40.1 mg
- Sodium: 1,397.2 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 3.9 g
- Protein: 18.0 g
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