TEX-MEX
CHICKEN SOUP
INGREDIENTS
4
boneless, skinless chicken breast halves (about 1-1/2 lbs.)
2
tsp. olive oil
2
medium onions
2
tsp. bottled minced garlic
3
(14-1/2 oz.) cans of chicken broth
2
(14-1/2 oz.) cans Mexican-styled stewed tomatoes
1-1/2
cups frozen corn kernels
1/2
tsp. ground cumin
Juice
of 1/2 lime
Optional
Toppings:
Grated
cheeses, sliced black olives, crushed tortilla chips, sour cream,
chopped green onions; diced avocado
DIRECTIONS
Heat
the oil over medium heat in 4-1/2 quart Dutch oven or soup pot.
Peel
the onions and coarsely chop them, adding them to the pot as you chop.
Cut
the chicken into bite-size chunks, adding them to the pot as you cut.
After
the first breast has been cut up and is in the pot, raise the heat
to medium-high.
Continue
until all the chicken is added.
Add
the garlic.
Cook
the chicken, stirring from time to time until it is no longer pink
anywhere (about 4 minutes).
Add
the broth, tomatoes, and corn.
Raise
the heat to high, cover, and bring the pot to a boil.
Uncover
the pot, reduce the heat to low and add the cumin and lime juice.
Continue
to simmer for 5 minutes to let the flavors develop.
While
soup simmers, prepare the toppings of choice.
Remove
from heat and serve, or cover until ready to serve Reheat as necessary
Arrange
the toppings salad-bar style.
NOTE:
This soup is only mildly spicy. Be sure to put out a bottle of hot
pepper sauce (such as Tabasco) for guests who like to breathe fire.
SERVES
8