Cilantro and lime give this soup a unique touch your family is sure to enjoy. Serve it with your favorite crackers or with toasted grill cheese sandwiches for a hearty and satisfying meal!
3 teaspoons olive oil
1 pound boneless skinless chicken breasts, cubed
1 large onion, chopped
5 cups chicken broth
1 (14.5 oz) can diced tomatoes
2 cups peeled, diced potatoes
1 cup frozen whole kernel corn
1 (4 oz) can chopped green Chiles
1/2 teaspoon dried cilantro leaves
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
3 tablespoons lime juice
Mexican blend cheese, optional
1. In a large saucepan, cook the chicken and onion in oil until chicken is no longer pink and onions are tender. Add the broth, tomatoes, potatoes and corn; bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes.
2. Stir in the chilies, cilantro, pepper, garlic powder and lime juice; cook over medium heat until heated through. Sprinkle individual servings with cheese,*if desired. Makes 5 to 6 servings.
* You can also top this soup with toasted tortilla strips, if desired. Cut 2-3 tortillas into 1-inch strips. Put 3 tablespoons oil and 1/2 teaspoon salt in zip-up bag; add tortilla strips and shake to coat. Place on a baking sheet and bake at 350 degrees F until golden brown; cool before serving.
Emily
Yum!! Looks like a ton of flavor, yet low in calories. Thanks for posting this!
incredible number of soup recipes today… and cold as heck everywhere (or coming everywhere’s way)
coincidence???
this sounds delish! Great for the bitterly cold day we are having tomorrow!