If you aren't counting calories, add some crushed baked corn tortillas to this soup just before serving.
Recipe information
Yield
Makes 6 servings
Ingredients
1 1/2 teaspoons vegetable oil
1 1/2 cups finely chopped onion
3 garlic cloves, minced
5 cups canned low-salt chicken broth
1 14 1/2-ounce can diced tomatoes in juice
2 cups frozen corn kernels (about 10 ounces)
4 teaspoons minced seeded serrano chilies or jalapeño chilies
1 1/4 teaspoons ground cumin
3 skinless boneless chicken thighs, fat trimmed, meat thinly sliced
6 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
Preparation
Step 1
Heat oil in heavy large pot over medium heat. Add onion and garlic and sauté until onion is tender, about 8 minutes. Add broth, tomatoes with juices, corn, chilies and cumin and bring to boil. Reduce heat and simmer until corn is tender and flavors blend, about 7 minutes. Add chicken and simmer until chicken is cooked through, about 3 minutes. Stir in 4 tablespoons cilantro and lime juice. Season soup to taste with salt and pepper.
Step 2
Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro.
Nutrition Per Serving
Per serving: calories
161; total fat
5 g; saturated fat
1 g; cholesterol
21 mg
#### Nutritional analysis provided by Bon Appétit
