Summer corn is one of the most delicious things about summer, and this spicy corn soup takes almost no time to put together in the slow cooker. Then you can just head out to the park with your book and let it all come together on its own.
I’ve adapted the recipe from the American Heart Association Healthy Slow Cooker Cookbook – I found the original recipe a bit too salty so I made a few adaptations. You could easily swap out the spices and hot peppers to suit your own taste, or add other vegetables to bulk it up a bit more (and leave out the chicken and use veggie stock to make it vegan. Easy peasy!)
Spicy Chicken and Corn SoupAdapted from The American Heart Association Healthy Slow Cooker Cookbook, p.50
- 2 chicken breasts, cut into 1-inch cubes
- 2 teaspoons olive oil
- 3 cups chicken stock
- 1-1/2 cups crushed tomatoes
- 1 cup diced cubanelle peppers (I like it super spicy. You can use your favourite peppers in any amounts you like!)
- 3 cups corn, cut off the cob, or frozen, if it’s not really corn season.
- 1 onion, diced
- 1 cup spinach
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons cumin
- lime juice and cilantro, to garnish.
Put the stock, crushed tomatoes, and spices in the slow cooker pot and stir to combine.
In a skillet on the stove, heat the olive oil and cook the chicken over medium-high heat. When the chicken is almost finished, add the onions, garlic, and peppers until just softened.
Add the chicken mixture from the skillet to the stock mixture in the slow cooker pot, and add the corn, spinach, and any other vegetables. Cook in your slow cooker on low for 6-8 hours or on high for 3-4 hours. You can try this soup on the stovetop, too – simmer for at least an hour, until the veggies are tender.
Do you like summer soups? Which are your favourites?
