Chicken Tortilla Soup with Lime Recipe

Name: Chicken Tortilla Soup with Lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil (EVOO); 1 1/2 pounds chicken tenders; Salt and freshly ground black pepper; 3 garlic cloves, chopped; 1 green bell pepper, cored, seeded, and chopped; 1 large onion, chopped; 1 jalapeno, minced; 2 celery ribs, finely chopped; 1/2 tablespoon ground cumin (half a palmful); 1 tablespoon ground coriander (a palmful); 2 cups yellow corn tortilla chips (about 4 handfuls); 2 teaspoons hot sauce, such as Tabasco; 1 quart chicken stock or broth; 1/2 cup sour cream, for garnish; Zest and juice of 2 limes; 1/2 cup fresh cilantro leaves (a few handfuls), chopped; 4 scallions, white and green parts, thinly sliced

Servings: persons

2 tablespoons extra-virgin olive oil (EVOO)
1 1/2 pounds chicken tenders
Salt and freshly ground black pepper
3 garlic cloves, chopped
1 green bell pepper, cored, seeded, and chopped
1 large onion, chopped
1 jalapeno, minced
2 celery ribs, finely chopped
1/2 tablespoon ground cumin (half a palmful)
1 tablespoon ground coriander (a palmful)
2 cups yellow corn tortilla chips (about 4 handfuls)
2 teaspoons hot sauce, such as Tabasco
1 quart chicken stock or broth
1/2 cup sour cream, for garnish
Zest and juice of 2 limes
1/2 cup fresh cilantro leaves (a few handfuls), chopped
4 scallions, white and green parts, thinly sliced

1
Preheat a medium soup pot over medium-high heat and add the EVOO (twice around the pan).
2
Chop the chicken tenders into bite-size pieces.
3
Season the chicken with salt and pepper and add to the hot soup pot.
4
Lightly brown the chicken, 3 to 4 minutes, then add the garlic, bell peppers, onions, jalapenos, celery, cumin, coriander, salt, and pepper.
5
Continue to cook for 3 minutes, stirring frequently.
6
While that is cooking, place the tortilla chips in a food processor and process until well ground.
7
If you dont have a food processor, place the chips in a sealable plastic storage bag and crush with a rolling pin.
8
Add the ground tortilla chips to the soup pot and stir to combine.
9
Add the chicken stock and bring the soup to a simmer.
10
Simmer the soup for 15 minutes.
11
Ladle the soup into bowls and garnish with the sour cream.
12
Pass the lime zest, chopped cilantro, and sliced scallions in shallow bowls for each person to add to taste.

701

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil (EVOO), 1 1/2 pounds chicken tenders, Salt and freshly ground black pepper, 3 garlic cloves, chopped, and more.

Yes, Chicken Tortilla Soup with Lime 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.

That's it — enjoy your meal!

Chicken Tortilla Soup with Lime

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions