Chicken and Baby Corn Soup

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.

• Ready In: 32 mins
• Serves: 4

Ingredients

• 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

Directions

1. Clean chicken breast, then cut lengthwise into four strips. Thinly slice strips across the grain.
2. 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.
3. Add the scallions, bell pepper, and garlic, and cook, stirring, 2-3 more minutes.
4. Add the baby corn and stock and bring to a boil. Cook 3 minutes.
5. Add the corn kernels and hot sauce, and continue to cook about 5-7 more minutes.
6. Blend the sherry and cornstarch and add to the soup. Add the tomatoes and cook an additional 2-3 minutes.
7. Just before serving, add the saffron threads, allowing them to dissolve for a few minutes. Then stir in the cilantro and serve hot.