Chicken And Baby Corn Soup

Total Time: 32 mins Preparation Time: 7 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.