Cilantro-lime chicken soup


( 100 ratings )

Preparation time:
15 minutes
Total time:
45 minutes
4 Servings
Michael Graydon

Cilantro-lime chicken soup
Michael Graydon


  • 1 tbsp vegetable oil
  • 6 in. tortilla, cut into bite sized strips
  • leek, thinly sliced
  • peppers, chopped
  • 2  celery stalks, chopped
  • garlic cloves, minced
  • 1 tbsp dried oregano
  • 1/4 tsp  hot-red chili flakes
  • 1/4 tsp nutmeg
  • 1  cube chicken bouillion
  • skinless, boneless chicken breasts or chicken thighs, excess fat trimmed
  • 1 cup frozen corn niblets
  • lime, plus 1 more for wedges
  • 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.

Nutrition (per Serving)

142 mg

3 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?


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