Cooking Recipe: Corn & Chicken Soup

* Picture was not garnished with lime and cilantro*

Ingredients

8 boneless, skinless chicken thighs

Vegetable oil

2 tbsp chipotle purée 

Pinch of ancho chili seasoning

Sea salt

5 cup frozen corn

1 medium yam, peeled and diced

1 medium white onion, diced

6 garlic cloves, chopped

8 cup chicken broth

Pinch of ground turmeric 

Pinch of dried oregano

1 cup whipping cream 

1/2 bunch cilantro, chopped

1 lime, cut in wedges for garnish

Directions

1. In a large bowl, toss chicken thighs with vegetable oil and a tbsp of chipotle purée to coat. Season with ancho chili seasoning and sea salt. Cover and set aside.

2. In a large saucepan, bring 4 cups corn, yams, onions, garlic, chicken stock, 1 tbsp of chipotle purée, and pinches of ground turmeric, oregano and sea salt to a boil.

3. Reduce the heat to low and simmer the soup for one hour or until vegetables are softened.

4. While the soup simmers, sear chicken in a pan on both sides, 4 to 5 minutes on each side, until nicely charred and cooked through. Remove from the heat, allow to cool then roughly cut into small cubes.

5. Using a blender, purée soup until smooth. Return soup to the pot, stir in the 1 cup whipping cream, the remaining corn, chicken and 1/2 of the cilantro and simmer on low heat for 5 minutes.

6. Garnish with the remaining cilantro and a wedge of lime.