Cilantro-Lime Soup
Category
Soup & Stew
Servings
4 - 6 servings
Prep Time
5 minutes
Cook Time
20 minutes
Author:
Chef Andrew Faulkner
Ingredients
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2 tablespoons Olive Oil
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1 Onion, chopped
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2 Organic Garlic, minced
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1 tablespoon Chile Powder
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2 Boneless and Skinless Chicken Breasts Halves, cut into 3/4 inch pieces
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5 cups Low Sodium Chicken Broth
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1 cup Corn Kernels, fresh or frozen
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1 cup Organic Roma Tomatoes, chopped and seeded
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1/2 bunch Cilantro, tied together with kitchen string
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1/4 cup Key Limes, juice freshly squeezed
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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.