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Chicken, Corn and Lime Soup
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Savory, tangy with a hint of heat.
|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|
- Heat oil in heavy large pot over medium heat.
- Once hot, add onion and garlic and saute for 8 minutes. Add chicken broth, tomatoes, corn, chilies and cumin and bring to boil.
- 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.
- Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro and enjoy.
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