It’s a fact! Chicken soup is proven to make you feel better due to its anti-inflammatory properties, say researchers at the University of Nebraska. Bonus: Ours also contains immunity power-nutrients thanks to ingredients like garlic, leeks, and oregano.
Cilantro-lime chicken soup
Ingredients:
1 tbsp vegetable oil
1 6-in. tortilla, cut into bite-sized strips
1 leek, thinly sliced
2 peppers, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 tbsp dried oregano
1/4 tsp hot-red-chili flakes
1/4 tsp nutmeg
1 cube chicken bouillon
2 skinless, boneless chicken breasts or 4 skinless, boneless chicken thighs, excess fat trimmed
1 cup frozen corn niblets
1 lime, plus 1 more for wedges
1/2 cup coarsely chopped cilantro
Directions:
1. Heat a large, wide pot over medium. Add 2 tsp oil. Add tortilla strips. Cook, stirring frequently, until toasted, 2 to 3 min.
2. Remove to a paper-towel–lined plate. Add remaining 1 tsp oil to pot. Add leek. Cook, stirring frequently, until leek softens slightly, 1 min. Add peppers and celery. Cook until vegetables begin to caramelize, 12 min. Add garlic and cook 1 min.
3. Stir in 3 cups of water and spices. Increase heat to high and bring to a boil. Stir in bouillon cube until dissolved. Add chicken. Reduce heat and simmer until chicken is cooked through, 6 min.
4. Remove chicken to a cutting board. Using 2 forks, shred chicken. Then stir into soup along with corn. Cook until corn is hot, about 2 min. Stir in juice from half a lime, along with cilantro. Serve soup with lime
wedges and garnish with tortilla strips. Soup keeps well in the refrigerator for 3 days or in the freezer for 1 month. If making ahead, stir in cilantro just before serving.
Serves 4
Per serving: 74 calories, 7 g protein, 8 g carbs, 2 g fat, 1 g fibre, 142 mg sodium. Excellent source of vitamin C.