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Chicken Tortilla Soup with Lime

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

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.
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