Lime Soup with Tortilla Strips and Chicken

lazyme5909 avatar
By Vicki Butts (lazyme)
from Grapeview, WA

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.

serves 6
prep time 15 Min
cook time 20 Min
method Stove Top


  •   1 c
    olive oil
  •   2 Tbsp
    olive oil
  •   2
    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
  •   1
    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

How To Make

  • 1
    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.
  • 2
    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.)
  • 3
    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.
  • 4
    Place 1 lime slice in each of 6 bowls. Ladle soup over. Mound tortilla strips and chicken mixture in center of each.

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