MEXICAN CHICKEN AND CORN SOUP

Mexican Chicken and Corn Soup image

Provided by Food Network Kitchen

Time 45m

Yield 4

Number Of Ingredients 17

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2 tablespoons vegetable oil
1 onion, chopped
1 celery stalk, chopped
2 garlic cloves, finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
4 cups low-sodium chicken broth
One 4-ounce can chopped green chilies
1 1/2 cups frozen corn kernels
1/2 teaspoon dried oregano
4 canned whole peeled tomatoes, roughly chopped
1 cup cooked and shredded chicken
1/4 cup chopped fresh cilantro, plus more for garnish
Juice of 1 lime
Kosher salt and freshly ground black pepper
Sour cream and/or pickled jalapenos for topping

Steps:

Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, cumin and coriander and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the chicken broth and 2 cups of water and bring to a boil. Reduce the heat to maintain a simmer and cook for 10 minutes. Add the chilies, corn, oregano and tomatoes and cook for another 5 minutes.
Add the chicken and stir until heated through, remove the saucepan from the heat. Add the cilantro and lime juice. Season with salt and pepper. Serve with sour cream and/or pickled jalapenos and cilantro for topping.