Prep time: 15 min

Total: 45 min

Serves 4

Instructions

• 1                   tbsp vegetable oil
• 1                   6-in tortilla, cut into bite-sized strips
• 1                   leek, thinly sliced
• 2                   peppers, chopped
• 2                   celery stalks, chopped
• 3                   garlic cloves, minced
• 1                   tbsp dried oregano
• 1/4                tsp hot-red-chili  flakes
• 1/4                tsp nutmeg
• 1                   cube chicken bouillon
• 2                   skinless boneless chicken breasts or
• 4                   skinless, boneless chicken thighs, excess fat  
•                      trimmed       
• 1                   cup frozen corn nib lets
• 2                   limes
• 1/2                cup coarsely chopped cilantro

Instructions

1. Heat a  very large, wide pot over medium heat.  Add  2 tsp oil.  Add tortilla strips.  Cook, stirring frequently, until toasted, 2 to 3 min.  Remove to a paper- towel-lined plate. Add remaining 1 tsp oil to pot.  Add leek.  Cook, 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 high and bring to a boil.  Stir in bouillon cube until dissolved.  Add chicken.  Reduce heat and simmer until chicken is cooked through, 6 min.
2. Remove chicken to a cutting board.  Using two forks, shred chicken.  Then stir into soup along with corn.  Cook until corn is hot, about 2 min.  Stir in lime juice from one  lime, along with cilantro.
3. Serve soup garnish with tortilla strips.
4. Soup keeps well in the refrigerator for 3 days or in the freezer for 1 month.  If making ahead, stir in cilantro just before serving.

Shopping tip:

Bouillon cubes have just as much flavor as boxed chicken broth-and they’re more affordable and easier to store.