Since summer corn is a natural partner with a Mexican-style soup, ears of corn are roasted and sliced off the cobs to add a touch of sweetness. You can also offer chopped ripe avocado, sliced green onion, and fresh cilantro leaves to jazz up each bowl as desired.


  1. Heat oven to 400°F. Place corn on rimmed baking sheet; roast 15 minutes, turning once, until browned. Cool; slice kernels off cobs.
  2. Cut chicken tenders into thirds. Heat 1 tablespoon oil in large Dutch oven or soup kettle over medium-high heat. Add chicken, coriander, and cumin. Cook and stir 5 minutes or until no longer pink. Remove from pan.
  3. Add remaining 1 tablespoon oil to pan; stir in onion and corn. Sauté 5 minutes or until onion is tender. Return chicken to pan, along with tomatoes, broth, lime juice, thyme, salt and pepper. Simmer 10 minutes.
  4. Meanwhile, brush tortillas lightly with 2 teaspoons oil. Cut into thin strips. Place on rimmed baking sheet; toast about 8 minutes, stirring frequently, until crisp.
  5. Serve soup topped with tortilla strips.


Just BARE® boneless chicken breast fillets or boneless thighs, cut into bite-size pieces may be substituted for Boneless Skinless Chicken Breast Tenders. Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.