Chicken, Corn, and Tomato Soup

2 tablespoons extra-virgin olive oil
1 onion, chopped
2 cloves garlic, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6-7 ears corn cut from the cob (or 1 pound frozen corn, thawed)
6 cups low-sodium chicken broth
1 1/2 cups cooked, diced chicken
2 medium tomatoes, seeded and chopped into 1/2-inch pieces
1/4 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.