As a mom of two preschool age boys, I am constantly searching for easy, yummy recipes that don't take a ton of time to make. This recipe was inspired by a recipe I found on the Gluten-Free Goddess web site, one of my favorite cooking web sites. Now, this recipe was a little too spicy for my boys, so I set aside some chicken for them and used the rest in the soup. This soup would be perfect for leftover Thanksgiving turkey, as well. Enjoy and Happy Thanksgiving!
Roasted Corn Chowder with Chicken
1 tbsp extra virgin olive oil
1 tsp cumin
5 cloves minced garlic
1 medium sweet onion, chopped
1 bag frozen roasted corn, Trader Joe's
1 large sweet potato, peeled and diced
1 14-oz can Trader Joe's Fire Roasted Diced Tomatoes with Green Chiles
1 cup seeded, chopped fresh heirloom tomatoes
1 quart chicken broth
1 14-oz light coconut milk
2 rounded cups cooked chicken pieces
To serve:
Fresh lime slices
Heat olive oil in large soup pot over medium heat. Add cumin and cook for one minute. Added garlic and onion and cook for 5 minutes. Add roasted corn, sweet potatoes, canned tomatoes, and fresh tomatoes and stir for a minute. Add in broth and bring to a high simmer. Lower the heat and simmer gently until the sweet potatoes are tender, about 20 minutes. Add coconut milk and cooked chicken pieces. Heat through gently. Serve with lime slices. Pure heaven! Enjoy!
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