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A bowl of Zesty Chicken Soup
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5 from 1 vote

Zesty Chicken Soup

Transform ordinary chicken soup with this zesty version, coriander makes all the difference. A great way to use up left over rotisserie chicken.
Prep Time15 mins
Cook Time30 mins
Course: Soup
Cuisine: American
Keyword: chicken, coriander
Servings: 6
Calories: 234kcal


  • 1-2 tablespoon olive oil
  • 1 small onion diced
  • 4-5 medium carrots peeled and diced
  • 3-4 stalks celery diced small
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon chili powder
  • pinch cayenne pepper
  • 4 cloves garlic minced
  • 5 cups chicken stock
  • 2 chicken breasts cooked and shredded
  • 1 cup corn
  • 1 teaspoon lime zest
  • 1 lime lime juice
  • 2 tablespoons cilantro chopped


  • Heat olive oil in a Dutch oven or large pot. Once hot, add onion, carrots and celery and saute for 1-2 minutes. Add salt and pepper and the rest of the spices and saute for 1-2 minutes until the vegetables are tender. Add garlic and cook an additional minute. Add chicken stock.
  • Bring soup to a rolling simmer and then reduce heat to low, cover and simmer gently for 20 minutes or until vegetables are as tender as you like them.
  • Add remaining ingredients and additional salt and pepper to taste. Bring to boil and serve.


Calories: 234kcal | Carbohydrates: 19g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 408mg | Potassium: 716mg | Fiber: 2g | Sugar: 7g | Vitamin A: 6951IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 1mg