First, I have to say that this soup was great! I made it for the first time last night for a group of 8 and everyone loved it! Of course like most people I made a few changes here and there after reading several of the reviews. First I changed the recipe to accommodate 8 servings. Here are the other items I modified: I use extra virgin olive oil, 1 clove of garlic, 72 ounces of chicken broth, 22 ounce bag of seasoned southwestern frozen corn, ½ teaspoon of cilantro, no chili power, 2 tablespoons of lime juice in addition to the lemon juice, 3 cups of salsa (La Costena – Home Style Mexican Salsa Medium), Tostitos Restaurant Style White Corn chips. In a large pot over medium heat sauté the chicken in the olive oil, garlic clove, salt, pepper, and cumin (mix well) for 10 - 15 minutes until completely cooked. Let chicken cool until you can handle it to shred the chicken by hand. In a soup pot (pot should be at least 5 quarts) cover the bottom with a thin layer of extra virgin olive oil; add onions and sauté until tender. Then add the broth, frozen corn, lemon juice, lime juice, cilantro, and salsa. Boil soup for 10 minutes. Add shredded chicken into soup pot then reduce heat to low and simmer for about 20 minutes. Pour soup into bowls then break up some tortilla chips and place on the top of soup. Make sure you add the chips right before eating so they do not become soggy.
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First, I have to say that this soup was great! I made it for the first time last night for a...