Lime Soup with Tortilla Strips and Chicken
Bright, zesty, and deeply comforting, Lime Soup with Tortilla Strips and Chicken is a vibrant Mexican-inspired dish bursting with bold flavors. This hearty recipe combines tender shredded chicken simmered in a fragrant broth of lime juice, roma tomatoes, and serrano chili, all elevated by the warm, smoky notes of cumin. The crispy homemade tortilla strips add a satisfying crunch, while creamy avocado slices and a sprinkle of fresh cilantro bring the perfect finishing touch. Easy to prepare in under an hour, this soul-warming soup is perfect for a cozy dinner or as an impressive centerpiece for a casual gathering. Serve it hot with a squeeze of fresh lime for a tangy kick that ties it all together!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced white onion
- 4 minced garlic cloves
- 1 finely chopped serrano chili
- 2 boneless, skinless (about 1 pound total) chicken breasts
- 6 cups chicken broth
- 3 diced roma tomatoes
- 4 juiced (plus extra slices for garnish) limes
- 1 cup, chopped fresh cilantro
- 6 corn tortillas
- 1 cup (for frying) vegetable oil
- 2 sliced (for garnish) avocados
- 1 teaspoon cumin
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and saute for 3-4 minutes until softened. Stir in the minced garlic and serrano chili, cooking for another 1-2 minutes until fragrant.
Season the chicken breasts with salt and pepper, then add them to the pot. Sear the chicken for 2-3 minutes on each side to lightly brown.
Add the chicken broth, diced tomatoes, cumin, and a pinch of salt to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the chicken is cooked through.
While the soup is simmering, prepare the tortilla strips. Cut the corn tortillas into thin strips.
Heat the vegetable oil in a frying pan over medium-high heat. Fry the tortilla strips in small batches until golden and crispy, about 1-2 minutes. Remove and drain on a paper towel-lined plate. Sprinkle lightly with salt while still warm.
Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine.
Add the lime juice and chopped cilantro to the soup. Taste and adjust seasoning with additional salt and pepper if needed.
Serve the soup hot, topped with crispy tortilla strips, sliced avocado, and lime wedges for garnish.
Nutrition Facts
Calories |
4567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.0 g | 369% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 137.1 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 6450 mg | 280% | |
| Total Carbohydrate | 192.2 g | 70% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 20.3 g | ||
| Protein | 323.0 g | 646% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 550 mg | 42% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 3066 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
