Follow these steps for perfect results
olive oil
chicken breasts
skinless
red onion
finely chopped
plain flour
chicken stock
tomato juice
corn kernel
hot chili peppers
finely sliced
fresh cilantro
finely chopped
Heat half the olive oil in a saucepan.
Cook chicken until browned and cooked through.
Remove chicken and shred into strips.
Heat remaining oil in the same pan.
Cook onion until soft (3-4 minutes).
Add flour and stir for 1 minute.
Gradually add stock and tomato juice, 1 cup at a time, stirring until thickened.
Add chicken, corn, and chili.
Stir until heated through.
Serve topped with cilantro.
Expert advice for the best results
Add a squeeze of lime juice for extra tang.
Use rotisserie chicken to save time.
Everything you need to know before you start
15 minutes
Soup can be made 1-2 days in advance.
Garnish with fresh cilantro and a lime wedge.
Serve with crusty bread or tortilla chips.
Complements the spice.
Light and refreshing.
Discover the story behind this recipe
Comfort food, influenced by Mexican flavors.
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