Tortilla Soup with Chicken and Lime Recipe

Name: Tortilla Soup with Chicken and Lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 5- to 6-inch diameter corn tortillas; 2 teaspoons olive oil; 2 14 1/2-ounce cans low-salt chicken broth; 2 cups water; 3/4 cup canned Mexican-style stewed tomatoes with juices; 1 bay leaf; 1 garlic clove, pressed; 1/4 teaspoon ground cumin; 1/8 teaspoon dried crushed red pepper; 12 ounces skinless boneless chicken breast halves, cut into 1/2-inch-wide strips; 2 green onions, sliced; 1/4 cup chopped fresh cilantro; 2 tablespoons fresh lime juice

Servings: persons

4 5- to 6-inch diameter corn tortillas
2 teaspoons olive oil
2 14 1/2-ounce cans low-salt chicken broth
2 cups water
3/4 cup canned Mexican-style stewed tomatoes with juices
1 bay leaf
1 garlic clove, pressed
1/4 teaspoon ground cumin
1/8 teaspoon dried crushed red pepper
12 ounces skinless boneless chicken breast halves, cut into 1/2-inch-wide strips
2 green onions, sliced
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice

1
Preheat oven to 350F.
2
Brush 1 side of tortillas with oil; cut in half.
3
Stack halves and cut crosswise into 1/4-inch-wide strips.
4
Spread strips on nonstick baking sheet.
5
Bake until light golden, about 15 minutes.
6
Cool on baking sheet.
7
Combine broth, water, tomatoes, bay leaf, garlic, cumin and red pepper in saucepan; bring to boil.
8
Reduce heat; simmer 5 minutes.
9
Add chicken; simmer until just cooked through, about 5 minutes.
10
Stir in green onions, cilantro and lime juice.
11
Season with salt and pepper.
12
Ladle soup into bowls.
13
Sprinkle with tortilla strips and serve.

403

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 13 ingredients. The key ingredients include: 4 5- to 6-inch diameter corn tortillas, 2 teaspoons olive oil, 2 14 1/2-ounce cans low-salt chicken broth, 2 cups water, and more.

Yes, Tortilla Soup with Chicken and 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.

Tortilla Soup with Chicken and Lime

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