High Fructose Corn Syrup Free Cilantro-Lime Chicken Turmeric Soup
Total time55 min
Prep time15 min
Cook time40 min
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Learn more →Ingredients
4 servings
- 2 tbsp extra-virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and grated
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 celery stalks, sliced
- 1 ½ tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 1 ½ lb boneless, skinless chicken breasts
- 6 cups low-sodium chicken broth
- 1 can (14 oz) diced tomatoes, drained
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tsp salt, plus more to taste
- 3 tbsp fresh lime juice (from about 2 limes)
- ½ cup fresh cilantro, roughly chopped
For serving
- lime wedges, for serving (optional)
- sliced avocado, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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