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!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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)

Directions

Step 1

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

Step 2

Add the diced onion and cook until softened, about 5 minutes.

Step 3

Stir in the garlic and jalapeño, and cook for an additional 1-2 minutes until fragrant.

Step 4

Add the canned diced tomatoes (with their juices), chicken broth, cumin, chili powder, salt, and black pepper. Stir well and bring to a boil.

Step 5

Lower the heat to a simmer and let cook for 10 minutes to allow the flavors to meld.

Step 6

Stir in the shredded cooked chicken or turkey and simmer for another 5 minutes, or until heated through.

Step 7

Turn off the heat, then stir in the fresh lime juice and chopped cilantro.

Step 8

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.)

Step 9

Ladle the soup into bowls and top with tortilla strips.

Step 10

Optional: Garnish with diced avocado, shredded cheese, a dollop of sour cream, and lime wedges.

Step 11

Serve hot and enjoy!

Nutrition Facts

Serving size	(3602.3g)

Amount per serving	% Daily Value*
Calories	3985.0

Total Fat 251.9g	0%
Saturated Fat 56.9g	0%
Polyunsaturated Fat 6.1g
Cholesterol 681.3mg	0%
Sodium 7218.7mg	0%
Total Carbohydrate 171.4g	0%
Dietary Fiber 41.6g	0%
Total Sugars 30.5g
Protein 276.9g	0%

Vitamin D 12IU	0%
Calcium 1111.0mg	0%
Iron 21.1mg	0%
Potassium 6119.3mg	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: 55.8%

Protein: 27.3%

Carbs: 16.9%