Cut chicken in small pieces and coat with 1/4 tsp
cumin, 1/4 tsp chili powder, salt and pepper to
taste - set aside
Puree crushed tomatoes, onion and half the garlic;
Heat oil in large pot over medium heat. Add rest
of garlic, celery, carrots, grape tomatoes, cumin,
chili powder salt and pepper - sautee for 5
minutes; add tomato puree. Stir for 15 min until
thick.
Add broth and bring to boil. Reduce heat to med-low
and boil for 15 min. Add corn and chicken. Boil
until cooked (5-7 min).
Pour soup in bowls, squeeze lime wedge over each.
Garnish with cilantro and chips
Serving
Suggestions
Top with cheese, sour cream or avocado
Originally Submitted
11/1/2011
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