Mexican-Style Chicken, Corn, Jalapeño & Cilantro Soup with Feta

Directions

1. Wash all fresh produce well.
2. Dice the onion and garlic, then slice celery and bell pepper; place these in a bowl.
3. Quarter and seed the jalapeño, mince it, and add to the bowl with the other vegetables.
4. Heat a medium saucepan over medium-high heat and drizzle in a small amount of oil.
5. Sauté the chopped vegetables until they’re softened, about 3–4 minutes.
6. Stir in the flour and the listed spices; continue cooking for about 1 minute until fragrant.
7. Pour in the chicken broth and tomato sauce; bring to a boil, then lower to a simmer and cook until the chicken is done, about 10–12 minutes.
8. Thinly slice the radishes, place them in a small bowl, drizzle with a little vinegar and salt to marinate.
9. Shred the cooked chicken on a plate, then return it to the pot along with cilantro and corn; simmer briefly to heat through, 2–3 minutes.
10. Divide the soup into bowls and top with pickled radish and feta before serving.”