Name: Corn Soup with Chicken, Bell Pepper, Avocado & Chili-Garlic Yogurt
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 avocados; 1.02 kg chicken breasts, boneless skinless; 2129 ml chicken or vegetable broth; 6 cups frozen corn; 3 cloves garlic; 3 green bell peppers; 1 small bunch green onions (scallions); 3 jalapeño peppers; 1 ½ limes; 1 cup plain Greek yogurt; 1 ½ medium yellow onions; black pepper; chili-garlic sauce; extra virgin olive oil; salt

Corn Soup with Chicken, Bell Pepper, Avocado & Chili-Garlic YogurtCorn Soup with Chicken, Bell Pepper, Avocado & Chili-Garlic Yogurt — a 45-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 avocados

1.02 kg chicken breasts, boneless skinless

2129 ml chicken or vegetable broth

6 cups frozen corn

3 cloves garlic

3 green bell peppers

1 small bunch green onions (scallions)

3 jalapeño peppers

1 ½ limes

1 cup plain Greek yogurt

1 ½ medium yellow onions

black pepper

chili-garlic sauce

extra virgin olive oil

salt

Instructions

Pat the chicken dry with paper towels. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken and cook, flipping once, until golden brown and cooked through, 7-8 minutes. Remove to a plate and set aside.

Meanwhile, wash and dry the fresh produce.

Using a clean cutting board, peel and small dice onions; peel and mince garlic. Place both in a large bowl.

Trim, seed, and small dice bell peppers. Add to the bowl with the onion and garlic.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Mince and add to the bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Return the pot (with cooking juices) to medium heat, add more oil, and swirl to coat the bottom. Add the onion, garlic, bell pepper, and jalapeño to the pot; cook, stirring often, until veggies soften, 5-6 minutes. (Reserve bowl for the next step.)

While the veggies cook, juice limes into the reserved bowl. Add yogurt, chili-garlic sauce, salt, and pepper; whisk to combine the yogurt sauce and set aside.

Trim green onions and cut crosswise into ¼-inch pieces.

Halve and pit the avocados; slice crosswise while still in the skin and scoop out with a spoon.

Add broth, corn, salt, and pepper to the pot. Cover and bring to a boil; once boiling, reduce heat and let simmer for 7 minutes.

Meanwhile, using two forks, shred the chicken into bite-sized pieces.

Transfer half the soup to a blender and purée until smooth. Return puréed soup to the pot, add the shredded chicken, and stir to combine. (Alternatively, use a hand blender to partially blend the soup directly in the pan.) Continue to cook, stirring often, until warmed through, 1-2 minutes.

To serve, divide soup between bowls. Top each bowl with yogurt sauce, green onions, and avocado. Enjoy!

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