Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, cilantro lime chicken soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
How to Make this Cilantro Lime Chicken Soup Heat oil in saute pan and add onion, celery and garlic. Add onion, celery, garlic to the bottom of the slow cooker. Stir in the cilantro and lime juice; season with salt and pepper. Directions Place the chicken broth, cumin, cilantro, scallion and garlic in the blender and blend until well combined.
Cilantro Lime Chicken Soup is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Cilantro Lime Chicken Soup is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have cilantro lime chicken soup using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Cilantro Lime Chicken Soup:
- Make ready 1 tsp vegetable oil
- Prepare 1 leek thinly sliced
- Make ready 2 peppers chopped
- Take 2 celery stalks chopped
- Make ready 3 garlic cloves minced
- Make ready 1 tbsp dried oregano
- Make ready 1/4 tsp hot red chili flakes
- Prepare 1/4 tsp nutmeg
- Get 1 cube chicken bouillon
- Prepare 2 skinless boneless chicken breasts or 4 skinless boneless chicken thighs
- Take 1 cup frozen corn niblets
- Prepare 1 lime plus 1 more for wedges
- Get 1/2 cup coarsely chopped cilantro
Stir in cilantro and lime juice, and rotisserie chicken now if using. Important tip: Add avocados to individual servings unless you plan on serving all of the soup right away. In a large pot heat olive oil over medium heat. Add the chicken breast, chicken broth, diced tomatoes with chiles (with juices), oregano, and cumin to the pot.
Instructions to make Cilantro Lime Chicken Soup:
- 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.
- Add garlic and cook 1 min. stir in 3 cups of water and spices. Increase heat to hight 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 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.
- PointPlus 2 for 1 cup.
In a large pot heat olive oil over medium heat. Add the chicken breast, chicken broth, diced tomatoes with chiles (with juices), oregano, and cumin to the pot. Remove chicken, place on plate and tent with aluminum foil. Cook rice according to directions in package and set aside. Cut or tear chicken into bite-size pieces and add back into Dutch oven.
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