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Categories:
vegetable oil inches tortillas bell peppers celery garlic oregano chili flakes nutmeg chicken chicken breasts frozen corn lime cilantro
Viewed: 54 - Published at: 5 years agoIngredients
- 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
- 14 teaspoon chili flakes
- 14 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
- 12 cup cilantro, coarsly chopped
Method
- 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.
- 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.
- 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.
