Cilantro Lime Chicken Soup
Cilantro Lime Chicken Soup

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, cilantro lime chicken soup. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Cilantro Lime Chicken Soup is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Cilantro Lime Chicken Soup is something that I’ve loved my entire life. They’re nice and they look wonderful.

Get Free UK Delivery on Eligible Orders! Check Out Great Products On eBay. How to Make this Cilantro Lime Chicken Soup Heat oil in saute pan and add onion, celery and garlic. In addition to the standard ingredients (chicken, carrots, peas) you'll add bell pepper, cumin, and potatoes, plus a generous dose of lime-scallion-herb puree for a brighter and spicier bowl of flavor.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook cilantro lime chicken soup using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Cilantro Lime Chicken Soup:
  1. Make ready vegetable oil
  2. Prepare leek thinly sliced
  3. Make ready peppers chopped
  4. Get celery stalks chopped
  5. Make ready garlic cloves minced
  6. Get dried oregano
  7. Make ready hot red chili flakes
  8. Make ready nutmeg
  9. Take cube chicken bouillon
  10. Make ready skinless boneless chicken breasts or 4 skinless boneless chicken thighs
  11. Get frozen corn niblets
  12. Get lime plus 1 more for wedges
  13. Get coarsely chopped cilantro

In a large pot place the broth mixture, chicken, corn, peas, carrots, salt and pepper. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Stir in the cilantro and lime juice; season with salt and pepper. Add shredded chicken, cilantro, vinegar and lime juice and stir to combine.

Instructions to make Cilantro Lime Chicken Soup:
  1. Add oil to large pot over medium heat along with leek stirring frequently until leek softens slightly 1 min. Add peppers and celery. cook until vegetables begin to caramelize 12 min.
  2. Add garlic and cook 1 min. stir in 3 cups of water and spices. Increase heat to hight and bring to a boil
  3. Stir in bouillon cube until dissolved. Add chicken. Reduce heat and simmer until chicken is cooked through, 6 min.
  4. Remove chicken to a cutting board. Using 2 forks, shred chicken. Then stir into soup along with corn. Cook until corn is hot, about 2 min. Stir in juice from half a lime, along with cilantro, Serve soup with lime wedges and garnish with tortilla chips if you wish.
  5. PointPlus 2 for 1 cup.

Stir in the cilantro and lime juice; season with salt and pepper. Add shredded chicken, cilantro, vinegar and lime juice and stir to combine. Remove from heat, serve hot and garnish with additional cilantro. Perfect for using up Mexican night leftovers without it tasting like leftovers soup! Post author By The Carmel Kama'aina.

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