Soup & Stew
4 - 6 servings
Chef Andrew Faulkner
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
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.