Chicken and Tortilla Lime Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 pound boneless, skinless chicken breasts
• Juice of 2 limes
• 2 cups shredded cooked chicken (from above)
• 1/2 cup tortilla strips
• Salt and pepper to taste
• Fresh cilantro for garnish
• Sour cream for serving (optional)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeño, and cook until softened.
2. 2 Stir in chicken broth, diced tomatoes, cumin, and chili powder. Season with salt and pepper.
3. 3 Add chicken breasts to the pot, cover, and simmer for 20 minutes or until cooked through.
4. 4 Remove chicken breasts and shred once cooled enough to handle. Return shredded chicken to the pot.
5. 5 Stir in lime juice and warm through.
6. 6 Serve hot, topped with tortilla strips, cilantro, and a dollop of sour cream if desired.

Equipment

• Large pot

Variations

• Add black beans or corn for extra texture and nutrients.

Substitutions

• Use vegetable broth and omit chicken for a vegetarian version.

Pairings

• Cornbread
• Fresh avocado slices

Nutrition

Tips

• For extra spice, add more jalapeño or a pinch of cayenne pepper.
• Use rotisserie chicken to cut down on prep time.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat with a splash of broth.

Serving Suggestions

• Pairs well with warm cornbread or a simple green salad.

FAQ