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Tuesday, December 9, 2014

Chicken and corn soup

Posted by Chantel Martiromo
Recipe contributed by Everything Busy Moms' Cook Book By Susan Whetzel Published by Adams media. You can view its website at

Cayenne pepper adds a bit of spice to this nourishing chicken and vegetables soup. You can replace the frozen corn with your favorite type of corn in this recipe, including canned cream corn.
Serves 4
2 tablespoon olive oil
2 shallots, peeled, chopped
5 cups chicken broth
2 cups frozen corn
1/2 tablespoon salt
1/8 tablespoon cayenne pepper
1 teaspoon ground cumin
1 leftover chicken breast, shredded
1/4 cup chopped fresh parsley
1. Heat the olive oil in a saucepan over medium heat. Add the shallots and sauté until soften, about 2 minutes.
2 Add the chicken broth. Bring to a boil.
3. Add the frozen corn. Return to a boil.
4. Stir in salt, cayenne pepper and cumin.
Add shredded chicken breast pieces. Stir in the fresh parsley. Simmer for a minute and serve hot.
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