Cilantro-Lime Chicken Soup

• 1 tablespoon vegetable oil, divided
• 6 inches tortillas, cut into bite-sized strips
• 1 leek, thinly sliced
• 2 bell peppers, chopped
• 2 celery ribs, chopped
• 3 garlic cloves, minced
• 1 tablespoon dried oregano
• 14 teaspoon chili flakes
• 14 teaspoon nutmeg
• 1 chicken bouillon cube
• 2 chicken breasts or 4 chicken thighs, boneless, skinless, excess fat trimmed
• 1 cup frozen corn
• 1 lime, for wedges
• 12 cup cilantro, coarsly chopped

1. Heat a very large, wide pot over medium.
2. Add 2 tsp oil (or just spray).
3. Add tortilla strips and cook, stirring frequently, until toasted, 2-3 minutes.
4. Remove to paper towel.
5. Add remaining 1 tsp oil to pot.
6. Add leek and cook, stirring frequently, until slightly softened, about 1 minute.
7. Add peppers and celery.
8. Cook until vegetables begin to caramelize, about 12 minutes.
9. Add garlic and cook 1 minute more.
10. Stir in 3 cups water and the spices.
11. Increase heat and bring to boiling.
12. Add bouillon cube, stirring until dissolved.
13. Add chicken.
14. Reduce heat and simmer until chicken is cooked through, about 6 minutes.
15. Remove chicken to cutting board.
16. Using two forks, shred chicken.
17. Then stir into soup along with corn.
18. Cook until corn is hot, about 2 minutes.
19. Stir in juice from half a lime, along with cilantro.
20. Serve soup with lime wedges and garnish with tortilla strips.

vegetable oil, inches tortillas, bell peppers, celery, garlic, oregano, chili flakes, nutmeg, chicken, chicken breasts, frozen corn, lime, cilantro

Taken from www.food.com/recipe/cilantro-lime-chicken-soup-463649 (may not work)