Chicken, Corn, and Lime Soup

• 1 1/2 teaspoons vegetable oil
• 1 1/2 cups finely chopped onion
• 3 garlic cloves, minced
• 5 cups canned low-salt chicken broth
• 1 14 1/2-ounce can diced tomatoes in juice
• 2 cups frozen corn kernels (about 10 ounces)
• 4 teaspoons minced seeded serrano chilies or jalapeno chilies
• 1 1/4 teaspoons ground cumin
• 3 skinless boneless chicken thighs, fat trimmed, meat thinly sliced
• 6 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice

1. Heat oil in heavy large pot over medium heat.
2. Add onion and garlic and saute until onion is tender, about 8 minutes.
3. Add broth, tomatoes with juices, corn, chilies and cumin and bring to boil.
4. Reduce heat and simmer until corn is tender and flavors blend, about 7 minutes.
5. Add chicken and simmer until chicken is cooked through, about 3 minutes.
6. Stir in 4 tablespoons cilantro and lime juice.
7. Season soup to taste with salt and pepper.
8. Ladle soup into bowls.
9. Sprinkle with remaining 2 tablespoons cilantro.

vegetable oil, onion, garlic, chicken broth, tomatoes, corn, seeded serrano chilies, ground cumin, chicken thighs, fresh cilantro, lime juice

Taken from www.epicurious.com/recipes/food/views/chicken-corn-and-lime-soup-103102 (may not work)