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Soup & Stew
Mexican
4 - 6 servings
5 minutes
20 minutes
2 tablespoons olive oil
1 onion, chopped
2 organic garlic, minced
1 tablespoon chile powder
2 boneless and skinless chicken breasts halves, cut into 3/4 inch pieces
5 cups low sodium chicken broth
1 cup corn kernels, fresh or frozen
1 cup Organic Roma Tomatoes, chopped and seeded
1/2 bunch cilantro, tied together with kitchen string
1/4 cup Key limes, juice freshly squeezed
Sour cream
Heat oil in heavy large saucepan over medium-high heat.
Add onion and garlic; sauté until slightly softened, about 3 minutes. Add chili powder; 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. (Can be made 1 day ahead. Chill. Bring to simmer before continuing.)
Add chopped cilantro and lime juice to soup. Season with salt and pepper. Garnish with sour cream.
