Chicken, Corn, and Lime Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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If you aren't counting calories, add some crushed baked corn tortillas to this soup just before serving. Ingredients:
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 |
Directions:
1. 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.
2. Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro.
3. Per serving: calories, 161; total fat, 5 g; saturated fat, 1 g; cholesterol, 21 mg Nutritional analysis provided by Bon Appétit
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