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| Chicken, Corn and Lime Soup |
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1 1/2 teaspoons vegetable oil |
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1 1/2 cups finely chopped onion |
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3 garlic cloves, minced |
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5 cups canned low-salt chicken broth |
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1 14 1/2-ounce can diced tomatoes in juice |
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2 cups frozen corn kernels (about 10 ounces) |
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4 teaspoons minced seeded serrano chilies or jalape/+/-o chilies |
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1 1/4 teaspoons ground cumin |
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3 skinless boneless chicken thighs, fat trimmed, meat thinly sliced |
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6 tablespoons chopped fresh cilantro |
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2 tablespoons fresh lime juice |
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Heat oil in heavy large pot over medium heat. Add onion and garlic and saut/(c) until onion is tender, about 8 minutes. Add broth, tomatoes with juices, corn, chilies and cumin and bring to boil. Reduce heat and simmer until corn is tender and flavors blend, about 7 minutes. Add chicken and simmer until chicken is cooked through, about 3 minutes. Stir in 4 tablespoons cilantro and lime juice. Season soup to taste with salt and pepper. |
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Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro. |
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| | Amount Per serving: calories, 161; total fat, 5 g; saturated fat, 1 g; cholesterol, 21 mg |
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recipe from: epicurious.com, 1/30/05
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