- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Andrew Faulkner
Ingredients
- 2 tablespoons Olive Oil
- 1 Onion chopped
- 2 Organic Garlic minced
- 1 tablespoon Chile Powder
- 2 Boneless and Skinless Chicken Breasts Halves cut into 3/4 inch pieces
- 5 cups Low Sodium Chicken Broth
- 1 cup Corn Kernels (fresh or frozen)
- 1 cup Organic Roma Tomatoes chopped and seeded
- 1/2 bunch Cilantro tied together with kitchen string
- 1/4 cup Key Limes juice freshly squeezed
- Sour Cream
Directions
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.
Reviews
-
- Cilantro-Lime Soup
- filletofish
- Mar 29, 2012
- I made this soup a few days ago and it is so yummy. The flavors are amazing. Don't even wait for it to get cold out there to have this soup! This recipe is so good I have shared it with all my friends around the world!
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