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SOPA DE LIMA CON POLLO Y ELOTE (Chicken, corn and
1 TBS vegetable oil
1 cup white onion, 1â�„4 inch dice
2 garlic cloves, minced
3 cups chicken stock
11â�„2 cups Roma tomatoes, peeled, seeded, 1â�„4 inch dice
11â�„2 cups corn kernels
2 jalapeÃ±o chiles, seeded, minced
1 tsp. cumin, ground
1 cup chicken thigh meat, fat trimmed, thinly sliced
3 TBS cilantro, chopped
11â�„2 TBS fresh lime juice
salt and pepper, to taste
Heat oil over medium heat. Add onion and garlic. Cook 8-10 minutes or until very soft. Add chicken stock, tomatoes, corn, chiles and cumin. Bring to a boil, reduce to simmer and cook 5-8 minutes to blend flavors. Add chicken and simmer about 3 minutes to cook meat. Stir in cilantro and lime juice. Season to taste.
Recipe from â€œInternational Cuisine,â€� by The International Culinary Schools at the Art Institute, John Wiley & Sons Inc., 2009.
(This recipe was contributed as part of a "Cook of the Week" feature.)