Smoked Chicken and Corn Soup
Ingredients: Yield: two quarts
8 cups Chicken Stock
6 Tablespoons Bacon, small diced
6 Tablespoons Yellow Onions, small diced
¾ cups Smoked Chicken or Grilled chicken, small diced
¾ cups Grilled Corn Kernels
6 Tablespoons Cilantro, chopped
1 Tablespoon jalapeño, chopped
½ cup Roma tomato, seeded and chopped
Sauté the onions and the bacon together using a small amount of oil. Meanwhile char the corn on a grill. Allow the corn to cool and cut the kernels off of the cob. Reserve the cobs. Once the onions are translucent add the chicken stock and the corn cobs. Simmer the chicken stock with the cobs for twenty minutes to a half an hour. Remove the corn cobs and add the chicken, corn and jalapeno. Cook for an additional 10 minutes and add the tomatoes and the cilantro. Adjust the seasoning with salt. Pour the soup into equal portions and garnish with the tortilla strips, avocado and the lime.
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