Cilantro-lime chicken soup
Prep 15 min
Total 45 min
Makes 4 Servings
Updated Nov 24, 2014
Chatelaine
Ingredients
1 tbsp
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
1/4 tsp
1 cube
2
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.
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
Calories 74, Protein 7 g, Carbohydrates 8 g, Fat 2 g, Fibre 1 g, Sodium 142 mg.
Recipe Collections
