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The distinctive pungent
flavor of cilantro and tartness of the lime combine to give this
soup plenty of zing.
Mexican
Cilantro and Lime Soup
- 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.
Serves 4.
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