The beauty of this soup recipe, in addition to its few ingredients and wonderful mix of sweet and spicy flavors, is the ease of preparation. The handful of ingredient don't take much preparation. The corn is frozen and does not need to be pre-thawed (is will thaw as the soup heats). So the entire recipe can be whipped up in a flash!
3cups Frozen Corn Kernels(they do not need to thaw first)
2cupsLow-Sodium Chicken Broth
2cupsCooked Chicken Breastchopped
1cupHalf & Half
1/4 cupthinly sliced Prepared Roasted Red Peppers (found with pickles or jarred olives at the grocery store)
1fresh Jalapeno Pepperstem and seeds removed, diced
1/4cupfresh Cilantro Leaveschopped
In a blender combine 1 1/5 cups of the corn with the chicken broth. Process until smooth.
In a large saucepan, combine the processed broth, remaining corn, chicken, Half and Half, red pepper strips and jalapeno. Stir and heat over medium low heat until warmed through.
Top each serving with 2 tablespoons of the cheese and sprinkle with the cilantro leaves. NOTE: the cheese is salty and should lend enough salt to the soup however it may be salted individually to taste as well.