1 Gardein Chick'n Scallopini Piece (chopped into cubes)
1 tsp. olive oil
1 clove garlic (minced)
1 yellow onion (diced)
1 extra large or 2 smaller tomatillos
1/2 jalapeno pepper (chopped finely)
1/2 red bell pepper (diced)
1 Anaheim pepper (diced)
1 1/2 cups corn (fresh or frozen)
6 cups salt-free vegetable broth (Rapunzel salt-free bouillon)
2 small juiced limes or 1 large lemon
1/2 tsp. coriander
1/4 tsp. cayenne pepper
2 tsp. chili powder
1 tsp. cumin
2 tsp. sea salt
1 Tbsp. agave nectar
2 Tbsp. arrowroot powder (mix with small amount of cold water, then add some hot soup mixture, then add to soup.
1.) Cut Chick'n piece into small squares. Put 1 tsp. olive oil in soup pot and cook Chick'n pieces until slightly browned. Add minced garlic, chopped onion, tomato and peppers. Cook for 2 minutes stirring carefully. Add in corn, 6 cups vegetable broth, agave and seasonings. Bring to a boil and then reduce to simmer. Mix 2 Tbsp. arrowroot powder with a little cold water. Then add some hot soup mixture to the arrowroot powder before adding the entire mix to soup. This will help to thicken the soup a bit.
2.) Enjoy with homemade bread sticks or crunchy tortilla strips.