Summer Sweet Corn Soup
Gluten Free: undefined
Reset 7: undefined
MAKES: serving
Ingredients
1-3/4 lbs chicken breast, cooked and diced
2 cups unsweetened almond milk
1-1/2 cups onion, chopped
2 cups fresh or frozen corn
1 cup poblano peppers, chopped
1-1/2 cups Roma tomatoes, squeezed and chopped
1 Tbsp olive oil
1 tsp chili powder
1/4 tsp red pepper flakes
1 tsp cumin
2-3 cloves garlic, minced
Juice from 1 lime
1/2 tsp maple syrup
1 cup water
1 cup cilantro leaves, loosely packed
Sea salt and pepper to taste
Directions
Heat oil in large pot over low heat. Add chili powder, red pepper flakes, and cumin. Cook for 3 to 5 minutes, stirring occasionally to prevent burning.
Add onions. Increase heat to medium-high. Cook until onions are translucent, stirring occasionally.
Add garlic and corn. Cook for 3 to 5 minutes, stirring occasionally.
Remove 1 cup of corn and onion mixture and place in a blender (or bowl if using an immersion (stick) blender). Add 1 cup almond milk to mixture and blend until smooth.
Add peppers and tomatoes to the pot and cook for 3 to 5 minutes, stirring occasionally
Add the blended mixture back to the pot. Add the rest of the almond milk, salt, pepper, lime juice, maple syrup, water, and cooked chicken. Reduce heat and simmer for 5 to 10 minutes, stirring occasionally. If you prefer a thicker broth, simmer a few minutes longer – the broth will continue to reduce as it cooks.
Stir in cilantro leaves just prior to serving.