Refreshing Summer Chicken Lime Soup

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

Ingredients
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

PROCEDURE
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

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