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2 T. olive oil
1 onion, chopped
2 garlic cloves, minced
1 T. chili powder
2 skinless boneless chicken breast halves, cut into 3/4-inch pieces
5 c. canned low-salt chicken broth
1 c. fresh or frozen corn kernels
1 can Ro-Tel tomatoes with juice
1/2 bunch fresh cilantro sprigs, tied together with kitchen twine
1/4 c. chopped fresh cilantro
1/4 c. fresh lime juice
Optional garnishes: sour cream, cubed avocado, hot sauce, scallions, Monterey jack cheese
Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; saute 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 the cilantro sprigs.
Add chopped cilantro and lime juice to soup. Season with salt and pepper. Garnish as desired – I love avocados and hot sauce! Serves 4.
Variation: you can easily make a vegetarian version of this soup by omitting the chicken breast and using veggie stock instead of chicken; for substance, a couple of scrubbed and chopped potatoes or a can of kidney beans, drained and rinsed, would be good additions.
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