1 lb. boneless, skinless chicken breast, cut into 1-inch pieces
1 tbsp. lime juice
1 tsp. salt
1 cup diced yellow onion
1 cup chopped green onion
2 tbsp. pure olive oil or butter
2 cloves garlic, minced
1 cup diced celery
1 cup diced red bell pepper
1 or 2 jalapenos, seeded and chopped fine
1 (16 oz.) bag frozen corn kernels
1 (4 oz.) can green chilies, diced
1 (32 oz.) box chicken broth, preferably natural
1 cup cream
1/2 tsp. ground black pepper
1 cup grated potato, preferably Yukon Gold, grated just before using
1 tsp. cornstarch
1/4 cup chopped fresh cilantro

Marinate chicken in lime juice and 1/4 teaspoon salt. Set aside.

In soup pot, sauté yellow and green onions in olive oil over medium-high heat until soft, approximately 4 to 5 minutes. Add garlic and sauté an additional minute.

Add celery, bell pepper, jalapeno, corn, green chilies, chicken broth, remaining salt, cream, and black pepper. Bring soup to a simmer. As soon as soup starts to simmer, grate potato and add directly to pot.

Mix cornstarch with 2 tablespoons water and add to pot. Continue to simmer for 20 minutes. Add chicken and juice to the pot and simmer for an additional 10 minutes. Stir in cilantro. Serve hot.

Yield: 6 servings.

Copyright © 2006 Felicia Drury Kliment.

Submitted by: FSB Associates