Dinner by The Fire 2 - Roasted Corn & Chicken Soup

Photo and recipe by Joyce Bahorich

Roasted Corn and Chicken Soup

4 tablespoons olive oil divided
1 can (15 ounces) yellow corn, drained
1 can (15 ounces) white corn, drained
1 medium onion, diced
1 can  diced green chilis
1-1/2 pound cooked rotisserie chicken, shredded
1-2 packets taco seasoning mix
4-6 cups chicken broth
½ cup instant brown rice
1 can (15 ounce) black beans, rinsed and drained
2 tablespoons chopped fresh cilantro

Garnishes:  Southwestern tortilla chips, sour cream, cheddar cheese, fresh guacamole , more cilantro

Heat 2 tablespoons olive oil over medium heat in large skillet until hot.  Add corn.  Cook until brown, about 10 minutes; stir often to prevent corn from burning.  Add remaining 2 tablespoons olive oil, onion, and chiles.  Cook and stir 5 minutes.

Transfer mixture to a large pot.  Stir in shredded chicken.  Add seasoning mix and toss to combine.  Stir in chicken broth , black beans, rice, and bring to a boil.  Reduce heat to low and add more chicken broth and taco seasoning if soup needs more liquid; add cilantro.  Simmer 15 minutes.  

Makes 8 servings

Joyce Bahorich