I know what you are thinking… “Soup in the middle of summer? No thanks!” I get it, everyone is looking for something that will cool them down during these scorching hot summers. Trust me, living in Houston… It gets unbearably HOT out here so I completely understand.
Let me tell you though that I recently tested a recipe from one of my recent Latin cuisine classes and I was pleasantly surprised how light, refreshing, and healthy this soup was. I’ve had Caldo de Pollo (Chicken Soup) before but this was something different that I haven’t experienced. It wasn’t heavy and defiantly can be made in a big batch to freeze or take with you to work for a healthy lunch alternative. This is defiantly a keeper; you need to make this soup! Enjoy!
Lime Chicken & Corn Soup – Serves 4
1 Tb – Vegetable Oil
1 C – White Onion, 1/4 in. dice
2 – Garlic Cloves, minced
3 C – Chicken Stock
1 1/2 C – Roma Tomatoes, seeded, 1/4 in. dice
1 1/2 C – Corn Kernels
2 – Jalapeno Chiles, seeded, minced
1 t – Cumin, ground
1 C – Chicken thigh meat, fat trimmed, thinly sliced
1 1/2 Tb – Fresh Lime juice
Salt and Pepper to taste
1. Heat oil over medium heat, add onion, corn, chiles and cumin, cook 8–10 minutes or until very soft. Add garlic last 2 minutes of cooking.
2. Add chicken stock and tomatoes, bring to boil, reduce to simmer, and cook 5–8 minutes to blend flavors.
3. Add chicken and simmer about 3 minutes to cook meat.
4. Stir in cilantro and lime juice. Season to taste!
Tidbits: You can substitute the chicken thigh meat for breasts to make it healthier.
Legend: Tb – Tablespoon / C – Cup / t – teaspoon