Ingredients for Cilantro Lime Soup
- Dried Chipotle Chiles
- 1 (28 ounce) can diced tomatoes (undrained)
- Chicken Breast
- Chicken Broth
- 1 tablespoon chili powder
- Cilantro
- 1 cup frozen corn
- 2 cloves garlic (minced)
- Juice of 2 limes
- 1 medium onion (chopped)
- Sour cream (for garnish)
- Tortilla Chip Strips
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How to Make Cilantro Lime Soup
- Heat 6 cups of chicken broth in a medium pot over medium heat.
- Add 1 medium onion (chopped), 2 cloves garlic (minced), 1 tablespoon chili powder, 1 (28 ounce) can diced tomatoes (undrained), 1 large bunch cilantro (roughly chopped), and 1-2 serrano chiles (minced, adjust to taste) to the broth.
- Bring to a simmer, then reduce heat and simmer for 15 minutes, stirring occasionally.
- Add 2 cups cooked chicken, shredded or cubed, and simmer for an additional 5-7 minutes, or until heated through.
- Remove the large bunch of cilantro from the soup using a slotted spoon. Discard the large bunch.
- Stir in 1 cup frozen corn and cook for 2-3 minutes, or until heated through.
- Stir in 1/2 cup chopped fresh cilantro and the juice of 2 limes.
- Season with salt and pepper to taste.
- Ladle into bowls and garnish with a dollop of sour cream and crushed baked tortilla strips.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
20g
Fat
10g
Carbs
6g
