Tomato Chicken Vegetable Soup

In a large pot over medium heat, add ¼ cup of olive oil and the onions. Saute onions until soft and translucent, about 5 minutes.

Add tomatoes to the pot and stir. Cook for 2 minutes until tomatoes start softening. Add broth and turn the heat to high. Bring the broth to a simmer and then turn the heat to medium. Cook for 5 minutes.

Transfer soup to the jar of a blender and puree on high until smooth. Set aside.

Meanwhile, in the same pot, add remaining ¼ cup of olive oil and carrots, celery and corn. Stir and cook for 5 minutes over medium heat, softening the vegetables.

Add chicken to the pot and then pour in the pureed soup. Stir well and cover with a lid, then reduce heat to low. Simmer soup on low heat for 30 minutes until vegetables are very soft. Season generously with kosher salt and serve hot.