Roasted Corn Soup With Chicken

Submitted by Kevin F.

"This roasted corn soup is very similar to soups seen in Mexican restaurants. The soup can be blended and used as an enchilada sauce for chicken enchiladas."

 

• Ready In: 40mins
• Ingredients: 11
• Yields: 8 1/2 cups
• Serves: 6

ingredients

• 1 (16 ounce) package frozen whole kernel corn
• 2 cups chopped onions (2 large)
• 1 1⁄2 cups coarsely chopped sweet red peppers
• 2 garlic cloves
• 1 tablespoon cooking oil
• 4 (14 ounce) cans chicken broth
• 1⁄2 teaspoon dried thyme, crushed
• 1⁄8 - 1⁄4 teaspoon cayenne pepper
• 1⁄3 cup all-purpose flour
• 1⁄2 cup half-and-half or 1/2 cup light cream
• 2 chicken breasts, chopped

directions

1. Grill chicken breast and chop in to small bite size pieces.
2. Thaw frozen corn and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil; lightly grease the foil.
3. Spread corn in prepared pan. Bake in a 450 degree F oven for 10 minutes; stir. Bake about 10 minutes more until golden brown, stirring once or twice. Remove from oven; set aside.
4. In a 4-quart Dutch oven cook onion, sweet pepper and garlic in hot oil over medium heat for 3 to 4 minutes or until nearly tender. Add the roasted corn, 3 cans of the chicken broth, thyme, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes.
5. In a large screw-top jar combine remaining 1 can chicken broth and the flour. Cover and shake well; stir into soup. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir in half-and-half; heat through.
6. Add chopped chicken and heat through.
7. To serve, ladle soup into bowls.
8. If enchilada sauce is need for chicken enchiladas, blend the ingredients.