Mexican Cilantro and Lime Soup
The distinctive pungent flavor of cilantro and tartness of the lime combine to give this soup plenty of zing.
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 tablespoon chili powder
2 skinless boneless chicken breast halves, cut into 3/4-inch pieces
5 cups 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
Salt and freshly ground pepper to taste
Sour cream for garnish
- Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until slightly softened, about 3 minutes. Add chili powder; cook and 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.
- Add chopped cilantro and lime juice to soup. Season with salt and pepper.
- To serve, ladle soup into bowls and garnish with a dollop of sour cream.
Makes 4 servings.