Preparation time:

15 minutes

Cooking time:

30 minutes

Makes:

4 Servings

 
Michael Graydon

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 bouillion
• 2 skinless, boneless chicken breasts or chicken thighs, excess fat trimmed
• 1 cup frozen corn niblets
• 1 lime, plus 1 more for wedges
• 1/2 cup coarsely chopped cilantro

Instructions

• Heat a very large, wide pot over medium. Add 2 tsp oil. Add tortilla strips. Cook, stirring frequently, until toasted, 2 to 3 min. 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. 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.
• Remove chicken to a cutting board. Using two 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.

Shopping Tip:

Bouillon cubes have just as much flavour as boxed chicken broth — and they’re more affordable and easier to store.

Nutrition (per Serving)

calories

74 

protein

7 g

carbohydrates

8 g

fat

2 g

fibre

1 g

sodium

142 mg