Home Dishes & Beverages Soups Broth & Stock Recipes

Chicken Tortilla Soup with Lime

Name: Chicken Tortilla Soup with Lime
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings.
Cuisine: North America, Mexican
Ingredients: 3 corn tortillas (6 inches), cut into 1/4-inch strips; 4 teaspoons olive oil, divided; 1/4 teaspoon salt; 3/4 pound boneless skinless chicken breasts, cut into 1/2-inch chunks; 1 large onion, chopped; 5 cups reduced-sodium chicken broth; 1 pound red potatoes, cut into 1/2-inch cubes; 1 cup frozen corn; 1 can (4 ounces) chopped green chilies; 1/4 cup minced fresh cilantro; 1/4 teaspoon pepper; 3 tablespoons lime juice

Add a Review

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

The fresh lime and cilantro in this zesty treat remind me of warmer climates—a nice bonus on chilly days here in northern Michigan. I lightened up the original recipe by baking the tortilla strips rather than frying them. —Marianne Morgan, Traverse City, Michigan

Chicken Tortilla Soup with Lime Recipe photo by Taste of Home

Next Recipe

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

3 corn tortillas (6 inches), cut into 1/4-inch strips
4 teaspoons olive oil, divided
1/4 teaspoon salt
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch chunks
1 large onion, chopped
5 cups reduced-sodium chicken broth
1 pound red potatoes, cut into 1/2-inch cubes
1 cup frozen corn
1 can (4 ounces) chopped green chilies
1/4 cup minced fresh cilantro
1/4 teaspoon pepper
3 tablespoons lime juice

Directions

In a large resealable plastic bag, combine tortilla strips, 1 teaspoon oil and salt. Seal bag and shake to coat. Arrange tortilla strips on an ungreased baking sheet. Bake at 400° for 8-10 minutes or until crisp, stirring once. Remove to paper towels to cool.
In a large saucepan, saute chicken in remaining oil until no longer pink and lightly browned. Add onion; cook and stir until onion is tender. Add broth and potatoes.
Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add the corn, chilies, cilantro and pepper. Cook until heated through. Stir in lime juice. Garnish with tortilla strips.

Nutrition Facts

1-1/2 cups: 221 calories, 4g fat (1g saturated fat), 33mg cholesterol, 757mg sodium, 27g carbohydrate (0 sugars, 4g fiber), 19g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.

Chicken Tortilla Soup with Lime

Total Time

Makes

Read Next

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home