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Chicken Soup with Latin Flavors




Source of Recipe


Good Housekeeping


Recipe Introduction


Yields: About 8 cups or 4 main-dish servings
Total Time: About 25 minutes


Recipe Link: http://goodhousekeeping.com

List of Ingredients




1 tablespoon vegetable oil
2 garlic cloves, chopped
2 medium carrots, chopped
2 medium stalks celery, chopped
1 medium onion, chopped
1/2 jalapeño chile with seeds, thinly sliced
1 teaspoon ground cumin
1 carton (32 ounces) chicken broth (4 cups)
1 1/2 cups water
1 cup fresh corn kernels (from about 2 ears)
2 tablespoons fresh lime juice
2 cups (1/2-inch pieces) skinless rotisserie chicken meat (about 10 ounces)
1/2 cup loosely packed fresh cilantro leaves, coarsely chopped
2 plum tomatoes, cut into 1/2-inch pieces
1 ripe medium avocado, cut into 1/2-inch pieces
Lime wedges
Tortilla chips



Recipe



In 5- to 6-quart saucepot, heat oil over low heat until hot. Add garlic, carrots, celery, onion, and jalapeño, and cook, covered, 8 to 10 minutes or until vegetables are tender, stirring frequently. Add cumin and cook 30 seconds, stirring. Add broth and water to vegetable mixture; cover saucepot and heat to boiling over high heat.

Stir corn kernels, lime juice, chicken pieces, and chopped cilantro into broth mixture in saucepot; heat to boiling over high heat. Remove saucepot from heat; stir in chopped tomatoes.

Ladle soup into 4 warm large soup bowls; sprinkle with avocado pieces. Serve with lime wedges to squeeze over soup. Accompany with tortilla chips to crush into soup if you like.