This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"In using the spoon, he holds it in his right hand like the fork. In eating cereal or dessert, he may be allowed to dip the bowl of the spoon toward him and eat from the end, but in eating soup he must dip his spoon away from him—turning the outer rim of the bowl down as he does so—fill the bowl not more than three-quarters full and sip it, without noise, out of the side (not the end) of the bowl."
-Emily Post, Behaviorist
This soup has it all. Great Southwestern spices, savory chicken, veggies and sweet corn flavor. For a lot of folks this won't be as spicy as they would like it, and it might actually be mild enough for those with GERD. The spices are milder and the onions have cooked for a long time, making the soup sweet and not spicy.
If you want yours spicier, add a bit of cayenne pepper when you add the other spices. If there are those in your family who don't like spicy food, follow the recipe and put some hot sauce on the table for those who want some.
There are a number of varieties of corn, some used for feed and others for milling. Popcorn is a variety unto itself. For the purposes of cooking corn, or corn on the cob, most recipes use only sweet corn. Interestingly, Native Americans didn't eat much of this corn, finding it to be too sweet and the texture too creamy.
There is an almost endless variety of sweet corn and all are slight variations based on how sweet the corn is. There are both yellow and white as well as combination varieties. Corn »
Servings = 4 | Serving size =about 2 cups
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This recipe makes great leftovers.
|1 tsp||olive oil|
|1 large||onion (diced)|
|2||ribs celery (diced)|
|2 large||carrots (diced)|
|3||ears corn (cut kernels off cob)|
|1 lb||boneless skinless chicken thighs (cubed)|
|2 tsp||ground cumin|
|1 tsp||chili powder|
|fresh ground black pepper (to taste)|
Place the olive oil in a medium stock pot over medium high heat. Add the onion and cook, stirring frequently, for about 3 minutes.
Add the celery and carrots and cook for another 3 minutes, stirring frequently.
Add the corn and chicken and cook for about 2 minutes.
Add the cumin, paprika, chili powder, water, salt and pepper. Stir well.
Reduce the heat until the soup is simmering. Cook for about 45 minutes, stirring occasionally.
Serve topped with crumbled tortilla chips.
Serving size = about 2 cups
Servings = 4
Amount Per Serving
|Calories 317||Calories from Fat 80|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 2g||9%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 35g||12%|
|Dietary Fiber 6g||24%|
|Vitamin A 133%||Vitamin C 24%|
|Calcium 7%||Iron 17%|
|Vitamin K 18 mcg||Potassium 849 mg|
|Magnesium 96 mg|