Chicken And Baby Corn Soup

• 1 (6 ounce) boneless skinless chicken breasts
• 2 tablespoons canola oil
• 5 scallions, thinly sliced
• 1 red bell pepper, chopped
• 2 garlic cloves, crushed
• 4 1/2 ounces baby corn, sliced (canned)
• 7 ounces corn kernels (canned)
• 4 cups chicken broth
• 2 tablespoons dry sherry
• 2 teaspoons cornstarch
• 1 teaspoon hot sauce, such as Cholula
• 1/4 teaspoon saffron
• 2 tomatoes, diced
• 2 tablespoons cilantro, finely chopped

1. Clean chicken breast, then cut lengthwise into four strips. Thinly slice strips across the grain.
2. In a large saucepan or stock pot, heat the oil over medium-high heat, until almost smoking, and then add chicken, stirring constantly. Cook chicken 3-4 minutes or until lightly browned.
3. Add the scallions, bell pepper, and garlic, and cook, stirring, 2-3 more minutes.
4. Add the baby corn and stock and bring to a boil. Cook 3 minutes.
5. Add the corn kernels and hot sauce, and continue to cook about 5-7 more minutes.
6. Blend the sherry and cornstarch and add to the soup. Add the tomatoes and cook an additional 2-3 minutes.
7. Just before serving, add the saffron threads, allowing them to dissolve for a few minutes. Then stir in the cilantro and serve hot.

chicken breasts, canola oil, scallions, red bell pepper, garlic, baby corn, corn kernels, chicken broth, sherry, cornstarch, hot sauce, saffron, tomatoes, cilantro

Taken from www.food.com/recipe/chicken-and-baby-corn-soup-229762 (may not work)