Ingredients
-
1 tbsp
vegetable oil
-
1 6-in.
tortilla
, cut into bite sized strips
-
1
leek
, thinly sliced
-
2
bell 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 thighs, excess fat trimmed
-
1 cup
frozen
corn kernels
-
2
limes
, divided
-
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 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.
Nutrition (per serving)
- Calories
- 74,
- Protein
- 7 g,
- Carbohydrates
- 8 g,
- Fat
- 2 g,
- Fibre
- 1 g,
- Sodium
- 142 mg.
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.
