Lime Soup With Tortilla Strips And Chicken Recipe

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Lime Soup with Tortilla Strips and Chicken

Vicki Butts (lazyme)


A very tasty, light, refreshing soup. I sometimes make this ahead and keep it warm in the crockpot. I also don't use nearly as much oil as the recipe calls for. From Bon Appetit.

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15 Min


20 Min


Stove Top


1 c
olive oil
2 Tbsp
olive oil
corn tortillas, cut into strips
6 c
chicken broth
2 Tbsp
fresh cilantro, minced
1 Tbsp
fresh orange juice
1 tsp
apple cider vinegar
1/2 tsp
ground cumin
1 Tbsp
fresh lime juice
skinless boneless chicken breast, thinly sliced
1/2 c
tomato, seeded and chopped
1/2 c
green bell pepper, chopped
12 c
white onions, chopped
6 slice

Directions Step-By-Step

Heat 1 cup oil in medium skillet over medium heat. Working in batches, add tortilla strips; fry until golden, about 2 minutes. Transfer to paper towels; drain.
Mix broth and next 4 ingredients in large saucepan; bring to boil. Reduce heat; simmer 15 minutes. Add lime juice; season with salt and pepper. (Tortilla strips and soup can be made 1 day ahead. Store strips airtight at room temperature. Cover soup and chill; rewarm before continuing.)
Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; sauté 3 minutes. Add tomato, bell pepper and onion. Sauté until chicken is cooked through, about 2 minutes longer.
Place 1 lime slice in each of 6 bowls. Ladle soup over. Mound tortilla strips and chicken mixture in center of each.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Latin American