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The distinctive pungent flavor of cilantro and tartness of the lime combine to give this soup plenty of zing.

Mexican Cilantro and Lime Soup

2 tablespoons olive oil

1 onion, chopped

2 garlic cloves, minced

1 tablespoon chili powder

2 skinless boneless chicken breast halves, cut into 3/4-inch pieces

5 cups chicken broth

1 cup fresh or frozen corn kernels

1 cup chopped seeded tomatoes

1/2 bunch fresh cilantro sprigs, tied together with kitchen string

1/4 cup chopped fresh cilantro

1/4 cup fresh lime juice

Salt and freshly ground pepper to taste

Sour cream for garnish

1. Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until slightly softened, about 3 minutes. Add chili powder; cook and 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.
2. Add chopped cilantro and lime juice to soup. Season with salt and pepper.
3. To serve, ladle soup into bowls and garnish with a dollop of sour cream.

Serves 4.

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