Chicken Cilantro Lime Soup

2 T. olive oil

1 onion, chopped

2 garlic cloves, minced

1 T. chili powder

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

5 C. canned low-salt chicken broth

1 C. fresh or frozen corn kernels

1 C. chopped seeded tomatoes

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

1/4 C. chopped fresh cilantro

1/4 C. fresh lime juice

Sour cream

 

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.) Add chopped cilantro and lime juice to soup. Season with salt and pepper. Garnish with sour cream.