Per serving: calories, 161; total fat, 5 g; saturated fat, 1 g; cholesterol, 21 mg

Ingredients

1 1/2	teaspoons vegetable oil
1 1/2	cups finely chopped onion
3	garlic cloves, minced
40	oz chicken broth
14 1/2	ounce diced tomatoes in juice
2	cups frozen corn kernels (about 10 ounces)
4	teaspoons chilies
1 1/4	teaspoons ground cumin
438	g chicken thighs
6	tablespoons chopped fresh cilantro
2	tablespoons fresh lime juice

Directions

1. Heat oil in heavy large pot over medium heat. Add onion and garlic and sauté 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.
   
   
2. Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro.
   
   

Categories

Appetizers, Brunch, First Course, Main Dish, Side Dish, Snacks, Soup

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in niacin High in selenium High in vitamin C

Bad points High in sodium