Cilantro-lime chicken soup

Prep 15 min
Total 45 min
Makes 4 Servings



1 tbsp
1 6-in.
tortilla, cut into bite sized strips
leek, thinly sliced
bell peppers, chopped
celery stalks, chopped
garlic cloves, minced
1 tbsp
dried oregano
1/4 tsp
skinless, boneless chicken breasts, or thighs, excess fat trimmed
1 cup
frozen corn kernels
limes, divided
1/2 cup
coarsely chopped cilantro


  • 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 lime juice (from 1/2 lime), along with cilantro.
  • CUT remaining lime into wedges. Serve soup with 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.

For our 13 best tips on making your best-ever homemade soup, click here.

Shopping Tip:

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


Calories 74
Protein 7 g
Carbohydrates 8 g
Fat 2 g
Fibre 1 g
Sodium 142 mg

Written by:

Photo credit: Michael Graydon

( 104 ratings )

4 comments on “Cilantro-lime chicken soup

  1. If you like food with a bit of heat, this is an amazing soup recipe. The family goes crazy for it. I substitute the water and bouillon cubes for stock. Also, I double the recipe because it goes so fast. We like spicy food, so I add a bit more of the chili flakes.


  2. Oh, and don’t forget the tortilla chips. They are SO good!!


  3. What kind of peppers? Green pepper? Jalapeno pepper?


  4. Could it maybe be a teaspoon of oregano, not a tablespoon? I tried it following the recipe – I’ve cooked quite a few other ones from Chatelaine and they’ve all been great, it was more oregano than I would normally have put in but I thought I’d give it a go. It was really bitter & unfortunately inedible – real shame because I’d made the stock from scratch. :( I think it could be a typo & all you need of the oregano is a teaspoon.


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