This is one of the most delicious and satisfying soups I have made in a long time. Besides the fact that it tastes amazing, I think it is because it groups all the different flavours and textures our body needs to feel satisfied: smooth, crunchy, chewy... and sweet, salty, sour, spicy, bitter.
For more information on how to make the most out of your food, please refer to my blog post How to Be Satisfied with Your Meal. This soup, inspired by the great cuisine of Mexico, will warm you up and bring some sunshine into your week!
And if that wasn't great enough, it's ready in about 20 minutes.
2 tablespoon of vegetable oil
1 medium onion, minced
1 clove of garlic, minced
1 or 2 celery stalks, diced
1 jalapeno pepper, sliced (note: remove the seeds if you don’t like it too hot or replace with regular green pepper)
2 cups of chicken or vegetable broth
1 can of whole tomatoes
1 can of baby corn, cut in pieces
2 scallops of chicken breast
1 teaspoon of each of these ground spices: cumin, coriander, turmeric, sumac (optional)
Salt and pepper
1 avocado, sliced
2 green onions, sliced
A bunch of cilantro
Sour cream (and/grated cheese)
Preheat the oven at 400C.
With a brush, coat the chicken scallops with oil and season with salt and pepper.
Mix the spices and coat the chicken scallops on both sides. Cook in the oven until brown on both sides, about 10-15 minutes (switch sides half way through).
In a medium stockpot, heat the oil over medium heat and sauté the garlic, onion, celery and pepper until soft, about 3-5 minutes.
Add the broth, the tomatoes and the baby corn, and bring to a boil. Reduce the heat to medium low and let simmer for 5 minutes.
Assemble the soup with the toppings, including the grilled chicken scallops, sliced.