Low Fat Chicken Corn Soup

The allergy season here in AZ has started and it is a bad one for me. I have been feeling really drained and not that into cooking. This soup was simple, and definitely the comforting kind of thing I need when I am not feeling well. My husband seems to think I just need some habanero salsa to clean everything out. I beg to differ and will stick with the soup.




Looks simple enough, lets get cooking!


You will need some tomatoes (canned or fresh), cumin or coriander, tomato paste, oregano, butter, shallot or onion, chicken, flour, corn, broth and peppers.


Chop up your shallot. I am using a cute red Kuhn knife my MIL got me.


Chop up your peppers, I had lots of leftover pepper in the fridge.


Season your chicken, I am actually using thighs, because I love them.


Heat the butter and oil in a pan...I didn't use as much butter as the recipe called for.


Cook the shallot until it starts to soften up.


Get the chicken in the pan and cook it until it is brown on both sides.


Stir in the flour and cook for another 2 minutes.


Stir in the stock and bring it to a boil. Reduce the heat and let it simmer for about 5 minutes.


Stir in the rest of the ingredients (I added some paprika for color too), my pot is full!!


Put the lid on and simmer for about 20 minutes.


Take out the chicken and chop it up.


Get it back in, give it a stir and check for seasoning. Add a little salt and pepper if you need it and you are ready to eat!


I garnished with a little parsley and dug in. This was so good, and was actually even better the next day after hanging out in the fridge overnight.

I hope the rest of you don't have as bad of an allergy season as I am having!