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.
Ingredients
- 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)
Instructions
- 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.
Nutrition
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
