MEXICAN CILANTRO LIME AND CHICKEN SOUP  

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 tablespoon chilli 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
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
Sour cream

Method

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, but bring to simmer before continuing.)

Add chopped cilantro and lime juice to soup.

 Season with salt and pepper. Garnish with sour cream.