The Pioneer Woman Tasty Kitchen
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Chicken and Corn Soup

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Level: Easy

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Description

A hearty Venezuelan soup!

Ingredients

  • 1-½ pound Chicken Legs
  • 2 whole Medium Onions
  • 2 cloves Garlic
  • 1 Tablespoon Olive Oil
  • 10-½ ounces, weight Canned Corn, Drained
  • 17 ounces, weight Canned Whole Peeled Tomatoes, Drained
  • 8 cups Chicken Broth
  • 4 cups Water
  • 1 teaspoon Paprika
  • 1 teaspoon Cumin
  • 1 pinch Oregano Or Herbes De Provence
  • 1 Tablespoon Fresh Cilantro, To Serve

Preparation

1. Remove skin and fat from chicken, if you wish. Roughly chop the onion and finely chop the garlic. In a large Dutch oven over medium heat, heat olive oil. When oil is hot add onions and garlic and sauté for 3 minutes, stirring until the onion is slightly golden.

2. Add the chicken and sauté for 5 to 10 minutes, until golden. Add all the other ingredients (except for the cilantro, including the liquids), stir and bring to a boil. Lower the heat, cover the pot and simmer for at least 1 hour.

3. Remove the meat from the pot and shred with two forks removing the bones. Then put it back into the pot. Serve warm, with a few leaves of cilantro, if you wish.

Source: Better Homes and Gardens.

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