Cilantro-Lime Soup

While we are just a few weeks away from the “official” start of spring,  there is nothing better than starting to cook with fresh herbs.    This great recipe is light and with only 215 calories per serving, it will get you beach body ready in time for summer.     There are a few local Mexican restaurants that serve a version of this soup and I was determined to find a similar recipe to make at home.   The base for this recipe I found on Epicurious.com.  I made a few tweaks to my tastes.    Way back in my Junior League cookbook days and as a graduate of “Cookbook University”,  I learned,  ”once you make three changes to a recipe,  it becomes your own original recipe”

So,  here’s my “original” version of a very EASY, very delicious soup.

Cilantro Lime Soup

2 Tablespoons Olive Oil

1 Onion, chopped

3-4 garlic cloves

1 TBSP Chili powder

3 skinless chicken breast halves, cut into 3/4 inch pieces

5 cups chicken stock  / canned chicken broth

1 cup  (2 ears) of fresh corn kernals

1 10 oz can of Rotel tomatoes and peppers

1-2  fresh jalepenos, sliced (optional)

1/2 bunch fresh cilantro sprigs, tied together with kitchen string

toppings

1/4 cup chopped fresh cilantro

1/4 cup  fresh squeezed lime juice ( about 3 limes)

1 avocado, sliced

Sour Cream

Preparation:    Heat oil in a heavy, large saucepan over medium high heat.  Add onion and garlic.  Sauté until softened about 3 minutes.

Add Chili powder and stir for one minute.  Add chicken and stir for 2-3 minutes

Meanwhile,   cut corn from the cob.      (A half cup white or brown minute ice could be substituted  for the corn.)  Add corn to  chicken mixture.

Next, add 5 cups of chicken stock or broth to your chicken and onion mixture.    Pro tip : Be sure to use a LIQUID measuring cup as pictured when measuring liquid foods.  The volume of liquid when using the flat dry cup is quite different.

Add 1 can of Rotel Tomatoes to the soup mixture.   When tomatoes are in season 1 cup of fresh tomatoes can be substituted.    I also like my soup on the spicy side.  At this point,  I toss in a couple of  sliced fresh jalepenos.

Add the cilantro bunch to saucepan and bring to a boil.    Reduce heat and simmer until chicken is cooked through about 10 minutes

Discard cilantro sprigs.   Add chopped cilantro, lime juice to soup.   Season with salt and pepper to tast.  Garnish with sour cream and avocado.

This makes an wonderful low calorie meal on it’s own.     When I need something a little hardier, I serve this with a southwestern tossed salad and a wedge of a cheese quesadilla.

¡Salud, Y’all!