Cilantro-Lime Chicken Soup

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.

• Ready In: 45 mins
• Serves: 4
• Yields: 1 1 soup

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.