| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
August 1995 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
|
Onion; chopped |
| 2 |
|
Garlic cloves; minced |
| 1 |
tb |
Chili powder |
| 2 |
|
Skinless boneless chicken breast halves; cut into 3/4-inch |
|
|
; pieces |
| 5 |
c |
Canned low-salt chicken broth |
| 1 |
c |
Fresh or frozen corn kernels |
| 1 |
c |
Chopped seeded tomatoes |
| 1/2 |
bn |
Fresh cilantro sprigs; tied together with |
|
|
; kitchen string. |
| 1/4 |
c |
Chopped fresh cilantro |
| 1/4 |
c |
Fresh lime juice |
|
|
Sour cream |
INSTRUCTIONS
Heat oil in heavy large saucepan over medium-high heat. Add onion and
garlic; saute until slightly softened, about 3 minutes. Add chili
powder; stir 1 minute. Add chicken; stir 2 minutes. Add broth, corn,
tomatoes and 1/2 bunch cilantro sprigs to saucepan; bring to boil.
Reduce heat and simmer until chicken is cooked through, about 10
minutes. Discard cilantro sprigs. (Can be made 1 day ahead. Chill.
Bring to simmer before continuing.)
Add chopped cilantro and lime juice to soup. Season with salt and
pepper. Garnish with sour cream.
Serves 4.
Bon Appetit August 1995
Converted by MC_Buster.
Per serving: 590 Calories (kcal); 31g Total Fat; (47% calories from
fat); 57g Protein; 21g Carbohydrate; 137mg Cholesterol; 237mg Sodium
Food Exchanges: 1/2 Grain(Starch); 7 1/2 Lean Meat; 2 Vegetable; 1/2
Fruit; 5 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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