Cilantro Lime Soup
via Gigi , my first foodie friend. I was friends with Gigi before I ever heard that term even. Made it for dinner tonight...so yummmmm
2 tablespoons olive oil (I used coconut oil)
1 onion, chopped
2 garlic cloves, minced
1 tablespoon chili powder
2 skinless boneless chicken breast halves, cut into 3/4-inch pieces
5 cups canned low-salt chicken broth
1 cup fresh or frozen corn kernels (I used black beans instead; I don't care for corn)
1 cup chopped seeded tomatoes
1/2 bunch fresh cilantro sprigs, tied together with kitchen string.
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
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Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until slightly softened, about 3 minutes. Add chili powder; stir 1 minute. Add chicken; stir 2 minutes. Add broth, corn, tomatoes and 1/2 bunch cilantro sprigs to saucepan; bring to boil. Reduce heat and simmer until chicken is cooked through, about 10 minutes. Discard cilantro sprigs. (Can be made 1 day ahead. Chill. Bring to simmer before continuing.)
Add chopped cilantro and lime juice to soup. Season with salt and pepper. Garnish with sour cream.
Gigi's further comments: I roasted the chicken with lime juice and butter before chopping it & adding it to the soup, and I added a can of black beans, rinsed & drained. Half of the tomatoes I used were "fire roasted" diced tomatoes.
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This is a recipe that gets me somewhere close to using up a whole bunch of cilantro! Love it.