Mexican Lime with Chicken or Turkey Tortilla Soup
Experience a burst of zesty flavors with this vibrant Mexican Lime with Chicken or Turkey Tortilla Soup, a hearty and aromatic dish perfect for any time of the year. This recipe combines tender shredded chicken or turkey with a zippy lime-infused broth, spiced to perfection with cumin, chili powder, and jalapeño for a touch of heat. The soup is topped with crispy homemade tortilla strips, adding a delightful crunch, and can be further elevated with optional garnishes like creamy avocado, tangy sour cream, or melty cheese. Ready in just 45 minutes, this quick and easy soup is a crowd-pleaser that’s both comforting and refreshing. Perfect for weeknight dinners or light lunch, it’s a versatile, gluten-free option everyone will love!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium jalapeño, finely chopped
- 14 ounces canned diced tomatoes
- 6 cups chicken broth
- 3 cups shredded cooked chicken or turkey
- 3 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh cilantro, chopped
- 4 small corn tortillas, cut into strips
- 0.5 cup vegetable oil for frying (optional)
- 1 large avocado, diced (optional garnish)
- 0.5 cup shredded cheese (optional garnish)
- 0.25 cup sour cream (optional garnish)
- 4 pieces lime wedges (optional garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook until softened, about 5 minutes.
Stir in the garlic and jalapeño, and cook for an additional 1-2 minutes until fragrant.
Add the canned diced tomatoes (with their juices), chicken broth, cumin, chili powder, salt, and black pepper. Stir well and bring to a boil.
Lower the heat to a simmer and let cook for 10 minutes to allow the flavors to meld.
Stir in the shredded cooked chicken or turkey and simmer for another 5 minutes, or until heated through.
Turn off the heat, then stir in the fresh lime juice and chopped cilantro.
For the tortilla strips, heat the vegetable oil in a skillet over medium-high heat. Fry the tortilla strips in batches until golden and crispy, about 1-2 minutes per batch. Drain on paper towels and set aside. (Alternatively, bake the strips in the oven at 375°F (190°C) for 10-12 minutes for a healthier option.)
Ladle the soup into bowls and top with tortilla strips.
Optional: Garnish with diced avocado, shredded cheese, a dollop of sour cream, and lime wedges.
Serve hot and enjoy!
Nutrition Facts
Calories |
614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1127 mg | 49% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 4.6 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 992 mg | 21% | |
*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.
