Chinese Chicken & Corn Soup
For even faster preparation, purchase a rotisserie chicken.
Makes: 4 servings; Total time: 20 minutes
|2||Tbsp. vegetable oil2 Tbsp.|
|1||cup sliced leeks1 cup|
|2||Tbsp. minced red chile (such as Fresno)2 Tbsp.|
|1||Tbsp. each minced fresh ginger and garlic1 Tbsp.|
|1⁄4||cup dry sherry1⁄4 cup|
|3||cups low-sodium chicken broth3 cups|
|2||cups fresh or frozen corn kernels (thawed if frozen)2 cups|
|2||cups cooked shredded chicken (8 oz.)2 cups|
|1||can cream-style corn (8.25 oz.)1 can|
|1⁄4||cup low-sodium soy sauce1⁄4 cup|
|1||Tbsp. cornstarch1 Tbsp.|
|1⁄2||cup sugar snap or snow peas, sliced in half lengthwise1⁄2 cup|
|2||Tbsp. white wine vinegar2 Tbsp.|
|2||tsp. toasted sesame oil2 tsp.|
|Black pepper to taste|
|2||Tbsp. chopped scallions2 Tbsp.|
|Fresh cilantro leaves|
Heat oil in a large saucepan over medium-high. Add leeks, chile, ginger, and garlic; sauté until leeks are softened, 3 minutes.
Deglaze pan with sherry, stirring until evaporated, 2 minutes. Add broth, corn kernels, chicken, and cream-style corn; bring to a boil.
Whisk together soy sauce and cornstarch; stir into soup mixture. Simmer until thickened, 5 minutes.
Add peas and cook until crisp-tender, 1–2 minutes. Stir in vinegar and sesame oil. Season soup with black pepper.
Garnish servings of soup with scallions and cilantro leaves.
Per serving: 334 cal; 12g total fat (2g sat); 49mg chol; 662mg sodium; 34g carb; 4g fiber; 24g protein