Mexican Chicken Soup with Corn

Ingredients:

• 2 tablespoons of vegetable oil
• 1 onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, finely chopped
• 1 tbsp. chili powder
• 1 tsp ground cumin
• 0.5 tsp ground coriander
• 4 cups lightly salted chicken broth
• 1 can (110 g) chopped green chili peppers
• 1.5 cups frozen corn kernels
• 0.5 tsp dried oregano
• 4 canned whole peeled tomatoes, coarsely chopped
• 1 cup prepared shredded chicken
• 1/4 cup chopped fresh cilantro, plus extra for serving
• Juice of 1 lime
• Sour cream and/or pickled jalapeños, for serving

Preparation:

1. In a medium saucepan, heat the vegetable oil over medium heat. Add the onion, celery, garlic, chili pepper, cumin, and coriander and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the chicken broth and 2 cups of water and bring to a boil. Reduce the heat to maintain a gentle simmer and cook for 10 minutes. Add the chili pepper, corn, oregano, and tomatoes and cook for another 5 minutes.
2. Add the chicken and stir until heated through, then remove from heat. Stir in the cilantro and lime juice. Season with salt and pepper to taste. Serve with sour cream and/or pickled jalapeños and cilantro.