Lime Soup with Tortilla Strips & Chicken


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This zesty soup features crunchy tortilla strips, green bell pepper, and seasoned chicken.

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  • 1 C. plus 2 Tbs. olive oil
  • 2 6-inch corn tortillas, cut into strips
  • 6 C. canned low-salt chicken broth
  • 2 Tbs. minced fresh cilantro
  • 1 Tbs. minced fresh oregano
  • 1 tsp. apple cider vinegar
  • 1/2 tsp. ground cumin
  • 1 to 2 Tbs. fresh lime juice
  • 1 skinless boneless chicken breast half, thinly sliced crosswise
  • 1/2 C. chopped seeded tomato
  • 1/2 C. chopped green bell pepper
  • 1/2 C. chopped white onion
  • 6 lime slices

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Heat 1 C. oil in medium skillet over medium heat. Working in batches, add tortilla strips; fry until golden, about 2 minutes. Transfer to paper towels; drain. Mix broth and next 4 ingredients in large saucepan; bring to boil. Reduce heat; simmer 15 minutes. Add lime juice; season with salt and pepper. (Tortilla strips and soup can be made 1 day ahead. Store strips airtight at room temperature. Cover soup and chill; rewarm before continuing.) Meanwhile, heat remaining 2 Tbs. oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; sauté 3 minutes. Add tomato, bell pepper and onion. Sauté until chicken is cooked through, about 2 minutes longer. Place 1 lime slice in each of 6 bowls. Ladle soup over. Mound tortilla strips and chicken mixture in center of each.

Makes 6 servings.

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