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Chicken, Corn and Lime Soup

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Serves 6

Savory, tangy with a hint of heat.

Ingredients:

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

Directions:

  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.
Course: Soup
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