Cilantro-lime chicken soup

115

PREP TIME

15 min

TOTAL TIME

45 min

Makes

4 Servings

Cilantro-lime chicken soup

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.

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Shopping Tip:

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