Corn and Tomato Broth

1. 1

   Heat the olive oil.

2. 2

   Finely chop the onion and add to the pot.

3. 3

   Cover and simmer for 5 minutes or until tender.

4. 4

   While this is cooking, core the tomatoes, seed them and chop them, then add to the pot and simmer for 5 minutes.

5. 5

   Add the chicken broth and bring to a simmer and while this is coming to a simmer, remove the corn kernels from the ears of corn; add them to the broth and simmer for 4 minutes.

6. 6

   Remove the soup from the heat, add the lime or lemon juice and season to taste with salt and dried red pepper flakes.

7. 7

   Garnish with cilantro or parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.