Cilantro-lime Chicken Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

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

Recipe

• 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.