Prep 7 mins
Cook 25 mins
This is a clear, light soup that has elements of Spanish flavor, mixed with a touch of Asia. It is wonderful for a starter or perfect for a light lunch. It is my adaptation of a Paragon Press recipe.
- 1 (6 ounce) boneless skinless chicken breasts
- 2 tablespoons canola oil
- 5 scallions, thinly sliced
- 1 red bell pepper, chopped
- 2 garlic cloves, crushed
- 4 1⁄2 ounces baby corn, sliced (canned)
- 7 ounces corn kernels (canned)
- 4 cups chicken broth
- 2 tablespoons dry sherry
- 2 teaspoons cornstarch
- 1 teaspoon hot sauce, such as Cholula
- 1⁄4 teaspoon saffron
- 2 tomatoes, diced
- 2 tablespoons cilantro, finely chopped
- Clean chicken breast, then cut lengthwise into four strips. Thinly slice strips across the grain.
- In a large saucepan or stock pot, heat the oil over medium-high heat, until almost smoking, and then add chicken, stirring constantly. Cook chicken 3-4 minutes or until lightly browned.
- Add the scallions, bell pepper, and garlic, and cook, stirring, 2-3 more minutes.
- Add the baby corn and stock and bring to a boil. Cook 3 minutes.
- Add the corn kernels and hot sauce, and continue to cook about 5-7 more minutes.
- Blend the sherry and cornstarch and add to the soup. Add the tomatoes and cook an additional 2-3 minutes.
- Just before serving, add the saffron threads, allowing them to dissolve for a few minutes. Then stir in the cilantro and serve hot.
We loved this soup! It was simple to prepare and very tasty. DH kept asking me why I was stir-frying a soup, lol. The saffron added just the right touch both to taste and color. Thanks Amayzng30 for a delicious soup that we will repeat again.