In a stockpot, heat the olive oil over medium-high heat. Stir in the onion and cook until softened, about 2 minutes. Stir in chicken and cook for 3 to 5 minutes or until lightly browned.
Add the chicken stock, cumin and thyme leaves. Bring to a gentle boil and then reduce heat and simmer for about 15 minutes. Stir in the corn and celery and simmer for 5 minutes or until vegetables are tender. Season with salt and pepper to taste, garnish with thyme, and serve hot.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.