Ingredients

• 1 ea jalapeno
• 1 cl garlic, fine chop
• 1 t kosher salt
• 1/2 C mint leaves, fine chop
• 1 T olive oil
• 2 qt chicken broth
• 1 ea red onion, thin slice
• 2 C cooked chicken, pulled
• 1 ea tomato, small dice
• 1 ea lime, sliced

Instructions

1. Blacken the jalapeno, then remove the skin and chop fine. Make a paste by smashing together the garlic with the salt. Combine the garlic/salt, the jalapeno, and the olive oil to form a pesto.
2. Heat the broth to a simmer, then add the onion and the corn. When the corn is cooked to desired doneness, add the chicken to warm through.
3. Plate the soup, garnish with the tomatoes and the jalapeno pesto, and serve hot.

Adapted from bon appetit Essential Soups, Stews, & Chilis

Contributed by: Skip