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Chicken Tortilla Soup with Lime

 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
6 ServingsPrep/Total Time: 30 min.

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

2 of 2

Chicken Tortilla Soup with Lime (continued)

Directions (continued)

  • the corn, chilies, cilantro and pepper. Cook until heated through.
  • Stir in lime juice. Garnish with tortilla strips. Yield: 6 servings.
Nutritional Facts: 1-1/2 cups equals 221 calories, 4 g fat (1 g saturated fat), 33 mg cholesterol, 757 mg sodium, 27 g carbohydrate, 4 g fiber, 19 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.