Ingredients
2
skinless boneless chicken breast halves, cut into 3/4-inch pieces
5
cups canned low-salt 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
Directions
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; 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.)
2.
Add chopped cilantro and lime juice to soup. Season with salt and pepper. Garnish with sour cream.
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