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Chicken, Corn and Lime Soup

Serves 6


1 1/2 teaspoons vegetable oil
1 1/2 cups finely chopped onion
3 cloves garlic, minced
5 cups chicken broth
1 can diced tomatoes with juices, 15 oz.
2 cups frozen corn kernels
2 jalapenos, minced and seeded
1 1/4 teaspoons ground cumin
3 skinless boneless chicken thighs, trimmed and sliced thin
6 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
Salt, to taste
Ground black pepper, to taste


  1. Heat oil in heavy large pot over medium heat.
  2. Once hot, add onion and garlic and saute for 8 minutes. Add chicken broth, tomatoes, corn, chilies and cumin and bring to boil.
  3. Reduce heat to low and simmer for 7 minutes. Add chicken and simmer for 3 minutes. Stir in 4 tablespoons cilantro and lime juice. Season soup to taste with salt and pepper.
  4. Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro and enjoy.
Season: Spring