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Cilantro-Lime Soup

Source of Recipe


Bon Appetit, August 1995






List of Ingredients



• 2 Tbsp olive oil
  
• 1 onion, chopped
  
• 2 cloves garlic, minced
  
• 1 Tbsp chili powder
  
• 2 skinless, boneless chicken breast halves, cut into 3/4-inch pieces
  
• 5 cups canned, low-salt chicken broth
  
• 1 cup fresh or frozen corn kernels
  
• 1 cup chopped, seeded tomatoes
  
• 1/2 bunch fresh cilantro sprigs, tied together with kitchen string
  
• *
  
• 1/4 cup chopped fresh cilantro
  
• 1/4 cup fresh lime juice
  
• Sour cream
  






Instructions



1. Heat oil in a heavy large saucepan over medium-high heat. Add onion and garlic; saute until slightly softened, about 5 minutes. Add chili powder; stir 1 minute. Add chicken; stir 2 minutes.
   
   
2. Add broth, corn, tomatoes, and 1/2 bunch cilantro sprigs to saucepan; bring to a 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 a simmer before continuing.)
   
   
3. Add the chopped cilantro and lime juice to the soup. Season with salt and pepper. Garnish with sour cream.
   
   Serves 4