lime soup with tortilla strips and chicken
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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prep time
15 Min
cook time
20 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 cup olive oil
- 2 tablespoons olive oil
- 2 - corn tortillas, cut into strips
- 6 cups chicken broth
- 2 tablespoons fresh cilantro, minced
- 1 tablespoon fresh orange juice
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon ground cumin
- 1 tablespoon fresh lime juice
- 1 - skinless boneless chicken breast, thinly sliced
- 1/2 cup tomato, seeded and chopped
- 1/2 cup green bell pepper, chopped
- 12 cups white onions, chopped
- 6 slices lime
How To Make lime soup with tortilla strips and chicken
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Step 1Heat 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.
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Step 2Mix 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.)
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Step 3Meanwhile, 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.
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Step 4Place 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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