Cilantro-lime chicken soup

Prep 15 min
Total 45 min
Makes 4 Servings



1 tbsp
1 6-in.
tortilla, cut into bite sized strips
leek, thinly sliced
bell peppers, chopped
celery stalks, chopped
garlic cloves, minced
1 tbsp
dried oregano
1/4 tsp
skinless, boneless chicken breasts, or thighs, excess fat trimmed
1 cup
frozen corn kernels
limes, divided
1/2 cup
coarsely chopped cilantro


  • HEAT a very large, wide pot over medium. Add 2 tsp oil. Add tortilla strips. Cook, stirring frequently, until toasted, 2 to 3 min. Remove to a paper-towel–lined plate. Add remaining 1 tsp oil to pot. Add leek. Cook, stirring frequently, until leek softens slightly, 1 min. Add peppers and celery. Cook until vegetables begin to caramelize, 12 min.
  • ADD garlic and cook 1 min. Stir in 3 cups of water and spices. Increase heat to high and bring to a boil. Stir in bouillon cube until dissolved. Add chicken. Reduce heat and simmer until chicken is cooked through, 6 min.
  • REMOVE chicken to a cutting board. Using two forks, shred chicken. Then stir into soup along with corn. Cook until corn is hot, about 2 min. Stir in lime juice (from 1/2 lime), along with cilantro.
  • CUT remaining lime into wedges. Serve soup with wedges and garnish with tortilla strips. Soup keeps well in the refrigerator for 3 days or in the freezer for 1 month. If making ahead, stir in cilantro just before serving.

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Shopping Tip:

Bouillon cubes have just as much flavour as boxed chicken broth — and they’re more affordable and easier to store.


Calories 74, Protein 7 g, Carbohydrates 8 g, Fat 2 g, Fibre 1 g, Sodium 142 mg.
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