Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 1 tsp salt
• 1 green bell pepper or red bell pepper, diced
• 1 garlic clove, minced
• 1 tsp cumin powder
• 1 32 oz box chicken broth
• 1 bay leaf
• 1 1/2 cups frozen corn kernels
• 425 g can tomato, diced
• 450 g chicken breast, boneless and skinless
• Juice of 1 lime
• Crushed tortilla chips
• Optional accompaniments: Shredded Monterey Jack, Mexican Cheese Blend, avocado, sour cream, cilantro, diced green onions

*makes 4-6 servings

Stove or oven method:

In a large pot, heat 1 tbsp of olive oil and sauté the onions and salt for 3 minutes.

Add the bell peppers, garlic clove and cumin and sauté for an additional 2 minutes.

Add the broth and remaining ingredients (except for the lime juice & tortilla chips). Bring to a boil and then reduce to a simmer.

After 10-15 minutes (depending on the size of your chicken breasts) remove the chicken from the pot and shred, using a fork. Place the shredded chicken back into the pot with the lime juice and simmer for another 3-4 minutes or until chicken is heated though.

Remove bay leaf, pour soup into bowls, and top with crushed tortilla chips for everyone to stir in on their own. Serve with desired toppings on the side.

Tips:

This flavourful mexican soup is colourful and rich in textures.​​​​