Yet another dish in the I-love-this-but-I’ve-never-made-it series. Hearty, healthy, delicious, and also relatively simple to make, this soup makes a great weeknight meal since it comes together in under thirty minutes. I served it with cornbread and salad, but it would also pair well with flour tortillas or even cheese quesadillas. If you’re feeding an especially hungry crowd, you could round out the feast with sides of beans and rice. It will keep well in the fridge and make excellent leftovers, if it isn’t gobbled up in the first sitting.

1 red onion, diced
6 mini sweet peppers or 1 large bell pepper (red, yellow, orange), diced
1 lime, juiced
2 cloves garlic
1 cob of corn
1 large can diced tomatoes
1 can diced green chiles
2 boneless, skinless chicken breasts
6 cups chicken broth
chili powder
garlic powder
salt and pepper to taste

Melt a little ghee in a large saucepan, and lightly sauté red onion in a little salt and pepper until translucent. Add diced peppers and heat for a few minutes. Season onion and pepper mixture with paprika, garlic powder, cumin, and chili powder, and allow for mixture to become fragrant. Add lime juice, stir until vegetables soften. Add can of tomatoes and can of green chiles. Press garlic cloves directly into saucepan and combine with vegetables. Add broth, cob of corn, and chicken breasts, and bring to boil. Pull out chicken breasts once cooked through, about seven to ten minutes, and shred with fork. Return meat to saucepan and remove cob of corn. Separate kernels from cob, discard cob, and add kernels back to saucepan. Add cilantro, and simmer for a few minutes. Season with salt and pepper to taste. Serve hot, garnished with tortilla chips.

PS: I posted the sixth piece of my miscarriage recovery story, if you’re interested.

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