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!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

While the soup is simmering, prepare the tortilla strips. Cut the corn tortillas into thin strips.

Step 6

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.

Step 7

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.

Step 8

Add the lime juice and chopped cilantro to the soup. Taste and adjust seasoning with additional salt and pepper if needed.

Step 9

Serve the soup hot, topped with crispy tortilla strips, sliced avocado, and lime wedges for garnish.

Nutrition Facts

Serving size	(3575.4g)

Amount per serving	% Daily Value*
Calories	4567.4

Total Fat 288.0g	0%
Saturated Fat 45.7g	0%
Polyunsaturated Fat 137.1g
Cholesterol 745.6mg	0%
Sodium 6450.1mg	0%
Total Carbohydrate 192.2g	0%
Dietary Fiber 36.5g	0%
Total Sugars 20.3g
Protein 323.0g	0%

Vitamin D 0IU	0%
Calcium 549.9mg	0%
Iron 19.0mg	0%
Potassium 3066.4mg	0%

*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.

Source of Calories

Fat: 55.7%

Protein: 27.8%

Carbs: 16.5%