Chicken, Corn And Lime Soup

Chicken, Corn And Lime Soup
Chicken, Corn And Lime Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1 1/2

    teaspoons vegetable oil

  • 1 1/2

    cups finely-chopped onion

  • 3

    garlic cloves minced

  • 5

    cups canned low-salt chicken broth

  • 1

    can diced tomatoes in juice - (14 1/2 oz)

  • 2

    cups frozen corn kernels - (abt 10 oz)

  • 4

    teaspoons minced seeded serrano chilies or jalapeño chilies

  • 1 1/4

    teaspoons ground cumin

  • 3

    skinless boneless chicken thighs fat trimmed, and meat thinly sliced

  • 6

    tablespoons chopped fresh cilantro

  • 2

    tablespoons fresh lime juice

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

Heat oil in heavy large pot over medium heat. Add onion and garlic and sauté until onion is tender, about 8 minutes. Add broth, tomatoes with juices, corn, chilies and cumin and bring to boil. Reduce heat and simmer until corn is tender and flavors blend, about 7 minutes. Add chicken and simmer until chicken is cooked through, about 3 minutes. Stir in 4 tablespoons cilantro and lime juice. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro. This recipe yields 6 servings. Per serving: calories, 161; total fat, 5 g; saturated fat, 1 g; cholesterol, 21 mg.

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