Yield: 4 servings
|2 tablespoons||Olive oil|
|1 \N||Onion(s), chopped|
|2 \N||Garlic clove(s), minced|
|1 tablespoon||Chile powder|
|2 \N||Chicken breast halves skinned and boned cut into 3/4\" pieces|
|5 cups||Canned low-salt|
|¼ cup||Cilantro, chopped|
|¼ cup||Lime juice chicken broth|
|1 cup||Corn kernels fresh or frozen|
|1 cup||Tomatoes seeded and chopped|
|½ bunch||Cilantro sprigs tied together with kitchen twine|
|\N \N||Salt and pepper to taste|
|\N \N||Sour cream|
Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; saut until slightly softened, about 3 minutes. Add chile powder; stir 1 minute. Add chicken; stir 2 minutes. Add broth, corn, tomatoes and cilantro sprigs to saucepan; bring to a 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 taste. Garnish with sour cream.
Bon Apptit August 1995
Submitted By DIANE LAZARUS On 08-18-95