Sopa mexicana de pollo y maíz

Ingredientes

• 24 oz boneless skinless chicken breasts
• 1 Tbsp olive oil
• 2 tsp butter
• 3 cloves garlic (minced)
• 6 c chicken broth
• 10 oz can tomatoes with green chiles
• 4 cups frozen corn
• 1 1/2 tsp kosher salt
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/4 tsp paprika
• 1/4 tsp ground pepper
• 1/8 tsp cayenne pepper
• 3/4 c heavy cream
• 1 cup shredded pepper jack cheese

Preparación

1. 1

   Brown chicken breasts in oil in a large soup pot. Remove from pot and set aside.

2. 2

   Add butter and garlic to the pot. Saute for 2-3 minutes. Add chicken broth, tomatoes, frozen corn and all the seasonings. Return chicken to the pot.

3. 3

   Bring to a boil. Reduce to a low simmer. Cook for 10-15 minutes or till chicken is cooked through.

4. 4

   Remove chicken, shred, and return to pot with the heavy cream. Heat through.

5. 5

   Ladle into bowls and sprinkle with cheese.