Name: Mexican-Style Chicken, Corn, Jalapeño & Cilantro Soup with Feta
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 6 sticks celery; 1420 ml chicken or vegetable broth; 1.36 kg chicken thighs, boneless skinless; 1 small bunch cilantro; 1 ½ (113 g) pkg crumbled feta cheese; 1 ½ cups frozen corn; 6 cloves garlic; 3 jalapeño peppers; 1 ½ orange bell peppers; 1 ½ bunches radish; 3 (213 ml) cans tomato sauce; 1 ½ medium yellow onions; all-purpose flour; apple cider vinegar; black pepper; chili powder; coriander, ground; cumin, ground; extra virgin olive oil; oregano, dried; salt

Mexican-Style Chicken, Corn, Jalapeño & Cilantro Soup with FetaMexican-Style Chicken, Corn, Jalapeño & Cilantro Soup with Feta — a 45-minute dinner recipe with 21 ingredients, serving 6.Ingredients

6 sticks celery

1420 ml chicken or vegetable broth

1.36 kg chicken thighs, boneless skinless

1 small bunch cilantro

1 ½ (113 g) pkg crumbled feta cheese

1 ½ cups frozen corn

6 cloves garlic

3 jalapeño peppers

1 ½ orange bell peppers

1 ½ bunches radish

3 (213 ml) cans tomato sauce

1 ½ medium yellow onions

all-purpose flour

apple cider vinegar

black pepper

chili powder

coriander, ground

cumin, ground

extra virgin olive oil

oregano, dried

salt

Instructions

Wash and dry the fresh produce.

Peel, halve, and small dice onions; peel and mince garlic. Place both in a medium bowl.

Trim and small dice celery; trim, seed, and medium dice bell peppers. Add both to the bowl with the onion and garlic.

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

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies and cook, stirring frequently, until softened, 4-5 minutes. (Reserve bowl for later use.)

Add flour and spices to the pot; continue to cook, stirring frequently, until fragrant, about 1 minute.

Add chicken, broth, and tomato sauce to the pot. Stir to combine, cover, and bring to a boil over high heat; once boiling, reduce heat to medium-low and simmer, stirring occasionally, until chicken is cooked through, 10-12 minutes.

Meanwhile, trim, halve, and thinly slice radishes crosswise; place in the reserved bowl. Drizzle with vinegar, sprinkle with salt, and stir to combine; set aside to marinate.

Shave cilantro leaves off the stems; discard stems and mince the leaves.

When the chicken is done, remove thighs to a plate using tongs (continue to simmer soup over low heat). Shred the chicken using two forks; use one fork to hold the chicken and the other fork to pull and shred the meat.

Return shredded chicken to the pot, along with cilantro, corn, and additional vinegar; stir to combine the soup and continue to simmer until warmed through, 3-4 minutes more.

To serve, divide soup between bowls; top with pickled radish and feta. Enjoy!

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