Cilantro-Lime Chicken Soup Recipe

Name: Cilantro-Lime Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ¼ teaspoon chili flakes; ¼ 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; ½ cup cilantro, coarsly chopped

Servings: persons

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
¼ teaspoon chili flakes
¼ 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
½ cup cilantro, coarsly chopped

1
Heat a very large, wide pot over medium.
2
Add 2 tsp oil (or just spray).
3
Add tortilla strips and cook, stirring frequently, until toasted, 2-3 minutes.
4
Remove to paper towel.
5
Add remaining 1 tsp oil to pot.
6
Add leek and cook, stirring frequently, until slightly softened, about 1 minute.
7
Add peppers and celery.
8
Cook until vegetables begin to caramelize, about 12 minutes.
9
Add garlic and cook 1 minute more.
10
Stir in 3 cups water and the spices.
11
Increase heat and bring to boiling.
12
Add bouillon cube, stirring until dissolved.
13
Add chicken.
14
Reduce heat and simmer until chicken is cooked through, about 6 minutes.
15
Remove chicken to cutting board.
16
Using two forks, shred chicken.
17
Then stir into soup along with corn.
18
Cook until corn is hot, about 2 minutes.
19
Stir in juice from half a lime, along with cilantro.
20
Serve soup with lime wedges and garnish with tortilla strips.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon vegetable oil, divided, 6 inches tortillas, cut into bite-sized strips, 1 leek, thinly sliced, 2 bell peppers, chopped, and more.

Yes, Cilantro-Lime Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cilantro-Lime Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions