Chicken and Baby Corn Soup

Ingredients

• 1 (6 ounce)  boneless skinless chicken breasts

• 2 tablespoons canola oil
• 5 scallions, thinly sliced
• 1 red bell pepper, chopped
• 2 garlic cloves, crushed
• 4 1/2 ounces baby corn, sliced (canned)
• 7 ounces corn kernels (canned)
• 4 cups chicken broth
• 2 tablespoons dry sherry
• 2 teaspoons cornstarch
• 1 teaspoon hot sauce, such as Cholula
• 1/4 teaspoon saffron
• 2 tomatoes, diced
• 2 tablespoons cilantro, finely chopped

Directions

1. 1

   Clean chicken breast, then cut lengthwise into four strips. Thinly slice strips across the grain.

2. 2

   In a large saucepan or stock pot, heat the oil over medium-high heat, until almost smoking, and then add chicken, stirring constantly. Cook chicken 3-4 minutes or until lightly browned.

3. 3

   Add the scallions, bell pepper, and garlic, and cook, stirring, 2-3 more minutes.

4. 4

   Add the baby corn and stock and bring to a boil. Cook 3 minutes.

5. 5

   Add the corn kernels and hot sauce, and continue to cook about 5-7 more minutes.

6. 6

   Blend the sherry and cornstarch and add to the soup. Add the tomatoes and cook an additional 2-3 minutes.

7. 7

   Just before serving, add the saffron threads, allowing them to dissolve for a few minutes. Then stir in the cilantro and serve hot.