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.
- 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