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Cilantro-lime chicken soup

131

  • Prep Time15 mins
  • Total Time45 mins
  • Makes4 Servings
Cilantro-lime chicken soup

Michael Graydon

Chatelaine Triple Tested

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 7g, Carbohydrates 8g, Fat 2g, Fibre 1g, Sodium 142mg.

For our 13 best tips on making your best-ever homemade soup, click here.

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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.

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