This recipe is from a dear friend, and wonderful cook, Connie Singleton. Connie and I met through a local writers’ group, and she has been a blessing in my life. Chilly days and cold nights are just ahead and this soup will be perfect for dinner with Mexican Cornbread.
- 1 tsp garlic
- 1/2 white onion
- 1 Tbs olive oil
- 1 (16 oz.) can whole kernel corn, drained
- 1 (14 oz.) can Rotel tomatoes with chiles
- 2 (32 pz) boxes clear chicken broth
- 4-6 cooked chicken breasts, chopped (leftover grilled chicken is yummy in this recipe)
- 1/2 bunch fresh cilantro, chopped fine
- Chili powder or Mexican powder, to taste
- 4 oz. Moderna Vermicelli (small noodles) (can be found in the Mexican food aisle)
In a large stock pot on the stove, heat olive oil & add garlic & onion; cook until tender. Add corn, Rotel, chicken broth, chicken breasts, cilantro and chill powder. Heat to boiling, reduce heat and simmer 20 minutes. Add vermicelli – cook about 7 minutes or until noodles are done. Serve with taco strips (find them in the salad section of the produce aisle).
You can also add bell pepper, red pepper, or celery to the initial stock. If you don’t have prepared chicken broth, you can substitute chicken boullion and water.