Chicken, Corn And Lime Soup

Recipe Ingredients

1 1/2 teaspoons	7.5ml	Vegetable oil
1 1/2 cups	93g / 3.3oz	Finely-chopped onion
3		Garlic cloves - minced
5 cups	1185ml	Canned low-salt chicken broth
1		Diced tomatoes in juice - (14 1/2 oz)
2 cups	125g / 4.4oz	Frozen corn kernels - (abt 10 oz)
4 teaspoons	20ml	Minced seeded serrano chilies or
		Jalapeño chilies
1 1/4 teaspoons	6.3ml	Ground cumin
3		Skinless boneless chicken thighs - fat trimmed,
		And meat thinly sliced
6 tablespoons	90ml	Chopped fresh cilantro
2 tablespoons	30ml	Fresh lime juice
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat oil in heavy large pot over medium heat. Add onion and garlic and saute 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.

This recipe yields 6 servings.

Per serving: calories, 161; total fat, 5 g; saturated fat, 1 g; cholesterol, 21 mg.

Source:
Bon Appetit, March 2000

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