Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 pound boneless, skinless chicken breasts (diced)
- 4 cups chicken broth
- 2 cups canned green chilies (drained)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup corn (fresh or frozen)
- Juice of 1 lime
- Fresh cilantro (for garnish)
Instructions
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Cook the Chicken: Add the diced chicken to the pot, cooking until browned and cooked through, about 7-10 minutes.
- Add Broth and Chilies: Pour in the chicken broth and stir in the green chilies, cumin, chili powder, salt, and pepper. Bring the mixture to a boil.
- Simmer: Reduce the heat and let the soup simmer for about 15 minutes to blend the flavors. Add the corn during the last 5 minutes of cooking.
- Finish with Lime: Stir in the lime juice just before serving to brighten the flavors.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 240 kcal
- Fat: 8g
- Carbohydrates: 20g
- Protein: 22g