Chicken Tortilla Lime Soup Recipe

Name: Chicken Tortilla Lime Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion chopped; 2 cloves garlic chopped; kosher salt; 1 corn tortilla 6-8 inches in diameter, torn into pieces; 15 ounces diced fire roasted tomatoes with juice; 4 ounces diced mild green chiles; 2 cups chicken stock; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 lime juiced and peel grated; 1/4 cup chopped fresh cilantro; 2 cups cooked chicken shredded or chopped; 1 cup tortilla chips; 1 avocado halved, pitted, peeled and diced; 1/2 cup shredded Monterey Jack cheese; lime wedges optional

Servings: persons

1 tablespoon olive oil
1 medium yellow onion chopped
2 cloves garlic chopped
kosher salt
1 corn tortilla 6-8 inches in diameter, torn into pieces
15 ounces diced fire roasted tomatoes with juice
4 ounces diced mild green chiles
2 cups chicken stock
2 teaspoons chili powder
1 teaspoon ground cumin
1 lime juiced and peel grated
1/4 cup chopped fresh cilantro
2 cups cooked chicken shredded or chopped
1 cup tortilla chips
1 avocado halved, pitted, peeled and diced
1/2 cup shredded Monterey Jack cheese
lime wedges optional

1
Heat oil in skillet over medium heat. Add onion, garlic and pinch of salt, cover and cook, stirring occasionally, until softened and golden brown, about 8 minutes.
2
While onion mixture is cooling, add torn tortilla, tomatoes, chiles, stock, chili powder, cumin, lime peel and juice, cilantro and 1 teaspoon salt to the blender jar. Add onion mixture, secure lid.
3
Turn dial to Speed 1. Slowly increase speed to Max. Blend until completely smooth and rising steam is visible, about 5-6 minutes.
4
Soup should be hot. Add chicken and tortilla chips and pulse 2-3 times on low to mix.
5
Serve immediately, garnished with avocado and cheese. Pass lime wedges at table, if desired. To store, do not add tortilla chips; let cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months, then add tortilla chips when reheating.

552

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium yellow onion chopped, 2 cloves garlic chopped, kosher salt, and more.

Yes, Chicken Tortilla Lime Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Tortilla Lime Soup

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