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Bouillon cubes have just as much flavour as boxed chicken broth — and they’re more affordable and easier to store.
Cilantro-lime chicken soup
118
PREP TIME
15 min
TOTAL TIME
45 min
Makes
4 Servings
Michael Graydon
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.
FILED UNDER: Dinner lunch soups stovetop vegetables world cuisine
