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Chicken Tortilla Soup with Lime Recipe

Chicken Tortilla Soup with Lime Recipe

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. YIELD:6 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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. Yield: 6 servings.

Nutritional Facts

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

Reviews for Chicken Tortilla Soup with Lime

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Reviewed Feb. 13, 2012

"Tasted just like the homemade soup from my local "Mexican Mom & Pop" restaurant that I love so much; she may have just lost a bit of my business.

Easy to do and very tasty!"

Reviewed Nov. 30, 2011

"It wasn't a bad recipe, it just didn't have enough flavor for me. This has more of a broth base and I think my personal preferance is toward a creamy based chicken tortilla soup."

Reviewed Oct. 15, 2011

"Next time I make it I will consider adding coconut milk to kick up the flavor and give it a Jamaican edge."

Reviewed Aug. 25, 2011

"We love this recipe -I froze half of it and then added julienned red bell pepper and carrots and my husband loved it, I also added a little cubed chicken. We will fix this on a regular basis."

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