CORN AND VEGETABLE SOUP WITH CHICKEN BREAST
Ingredients
2 ears of fresh corn, kernels cut from cobs
1 red bell pepper, chopped
½ large onion, chopped
3 cloves garlic, chopped
1 carrot, peeled and chopped
1 parsnip, peeled and chopped
½ jalapeno, chopped
1 chicken breast, cut into small pieces
2 tbsp. olive oil
Fresh or dried oregano
4-5 cups boiled water
Sea Salt
2 ears of fresh corn, kernels cut from cobs
1 red bell pepper, chopped
½ large onion, chopped
3 cloves garlic, chopped
1 carrot, peeled and chopped
1 parsnip, peeled and chopped
½ jalapeno, chopped
1 chicken breast, cut into small pieces
2 tbsp. olive oil
Fresh or dried oregano
4-5 cups boiled water
Sea Salt
Heat the olive oil in a soup pot over the medium heat. Add the onion, garlic, jalapeno, and sauté for 3 minutes, stirring occasionally. Add the parsnip and carrot and cook for another 3 minutes. Add the bell pepper, corn, chicken breast and oregano, season with salt. Stir the ingredients to combine well and add the water. Bring to a boil and simmer over the medium low heat for about 20-25 minutes.
Sincerely yours,
Nellie
Nellie
