CHICKEN, CORN, AND LIME SOUP

Chicken, Corn, and Lime Soup image

Yield Makes 6 servings

Number Of Ingredients 11

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1 1/2 teaspoons vegetable oil
1 1/2 cups finely chopped onion
3 garlic cloves, minced
5 cups canned low-salt chicken broth
1 14 1/2-ounce can diced tomatoes in juice
2 cups frozen corn kernels (about 10 ounces)
4 teaspoons minced seeded serrano chilies or jalapeño chilies
1 1/4 teaspoons ground cumin
3 skinless boneless chicken thighs, fat trimmed, meat thinly sliced
6 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice

Steps:

Heat oil in heavy large pot over medium heat. Add onion and garlic and sauté until onion is tender, about 8 minutes. Add broth, tomatoes with juices, corn, chilies and cumin and bring to boil. Reduce heat and simmer until corn is tender and flavors blend, about 7 minutes. Add chicken and simmer until chicken is cooked through, about 3 minutes. Stir in 4 tablespoons cilantro and lime juice. Season soup to taste with salt and pepper.
Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro.