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Cilantro-Lime Soup


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  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 2 skinless boneless chicken breast halves, cut into 3/4-inch pieces
  • 5 cups canned low-salt chicken broth
  • 1 cup fresh or frozen corn kernels
  • 1 cup chopped seeded tomatoes
  • 1/2 bunch fresh cilantro sprigs, tied together with kitchen string.
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup fresh lime juice
  • Sour cream



Step 1

Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until slightly softened, about 3 minutes. Add chili powder; stir 1 minute. Add chicken; stir 2 minutes. Add broth, corn, tomatoes and 1/2 bunch cilantro sprigs to saucepan; bring to boil. Reduce heat and simmer until chicken is cooked through, about 10 minutes. Discard cilantro sprigs. (Can be made 1 day ahead. Chill. Bring to simmer before continuing.) Add chopped cilantro and lime juice to soup. Season with salt and pepper. Garnish with sour cream.

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