Cilantro-Lime Chicken Soup

Name: Cilantro-Lime Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 1 soup, 4 serving(s)
Ingredients: 1 tablespoon vegetable oil, divided; 6 inches tortillas, cut into bite-sized strips; 1 leek, thinly sliced; 2 bell peppers, chopped; 2 celery ribs, chopped; 3 garlic cloves, minced; 1 tablespoon dried oregano; 1/4 teaspoon chili flakes; 1/4 teaspoon nutmeg; 1 chicken bouillon cube; 2 chicken breasts or 4 chicken thighs, boneless, skinless, excess fat trimmed; 1 cup frozen corn; 1 lime, for wedges; 1/2 cup cilantro, coarsly chopped

Submitted by Isabeau

"This is a delicious, one-pot meal that is just the ticket on cold, cloudy days. The flavors bring the sunny southwest to mind. I usually add extra spices to things, but this was perfect as is. I loved it, but so did my 3-year-old! From Chatelaine, November 2010."

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photo by Isabeau

Ready In:: 45mins
Ingredients:: 14
Yields:: 1 1 soup
Serves:: 4

ingredients

1 tablespoon vegetable oil, divided
6 inches tortillas, cut into bite-sized strips
1 leek, thinly sliced
2 bell peppers, chopped
2 celery ribs, chopped
3 garlic cloves, minced
1 tablespoon dried oregano
¹⁄₄ teaspoon chili flakes
¹⁄₄ teaspoon nutmeg
1 chicken bouillon cube
2 chicken breasts or 4 chicken thighs, boneless, skinless, excess fat trimmed
1 cup frozen corn
1 lime, for wedges
¹⁄₂ cup cilantro, coarsly chopped

directions

Heat a very large, wide pot over medium. Add 2 tsp oil (or just spray). Add tortilla strips and cook, stirring frequently, until toasted, 2-3 minutes. Remove to paper towel.
Add remaining 1 tsp oil to pot. Add leek and cook, stirring frequently, until slightly softened, about 1 minute. Add peppers and celery. Cook until vegetables begin to caramelize, about 12 minutes. Add garlic and cook 1 minute more. Stir in 3 cups water and the spices. Increase heat and bring to boiling. Add bouillon cube, stirring until dissolved. Add chicken. Reduce heat and simmer until chicken is cooked through, about 6 minutes.
Remove chicken to cutting board. Using two forks, shred chicken. Then stir into soup along with corn. Cook until corn is hot, about 2 minutes. Stir in juice from half a lime, along with cilantro. Serve soup with lime wedges and garnish with tortilla strips.