Cilantro-Lime Chicken Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 16 |
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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. 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:
1. 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.
2. 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.
3. 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.
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