Chef Andrew Faulkner

Cilantro Lime Soup

Name: Cilantro Lime Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
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

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Cuisine

Mexican

Servings

4 - 6 servings

Prep Time

5 minutes

Cook Time

20 minutes

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

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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.

Cilantro Lime Soup