Chicken Chowder

• 3 tablespoons olive oil
• 2 yellow onions, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated & peeled
• 1 lime, zest of, finely grated
• 1 lemon, zest of, finely grated
• 2 chopped jalapenos, seeds removed
• 1 tablespoon paprika
• 3 celery ribs, chopped
• 4 tomatoes, peeled, seeded & diced
• 6 cups chicken stock
• 2 cups potatoes, diced peeled
• 1 cup frozen corn kernels, thawed
• 1 cup frozen baby lima bean, thawed
• 1 cup half-and-half cream or 1 cup heavy cream
• 6 whole boneless skinless chicken breasts, skinned, cut into 1-inch chunks
• salt & freshly ground black pepper
• 3 tablespoons fresh cilantro, chopped

1. In large, deep saucepan over medium heat, warm the olive oil.
2. Add the onions and saute', stirring until tender and translucent, about 8 minutes.
3. Add the garlic, ginger, lime or lemon zest and paprika and saute' for 2 minutes.
4. Then add the celery, tomatoes and jalapenos and saute for 2 minutes longer.
5. Add the chicken stock, chicken, and potatoes and bring to a boil.
6. Reduce the heat to medium and simmer, uncovered, until the potatoes are about half cooked - 10-12 minutes.
7. Add the corn and lima beans, Half and Half and simmer uncovered, until just cooked, about 5 minutes.
8. Do not overcook.
9. Season to taste with salt and pepper and sprinkle with the cilantro.

olive oil, yellow onions, garlic, fresh ginger, lime, lemon, paprika, celery, tomatoes, chicken stock, potatoes, corn kernels, frozen baby lima bean, cream, chicken breasts, salt, fresh cilantro

Taken from www.food.com/recipe/chicken-chowder-201133 (may not work)