Tortilla Chile and Lime Soup
Tortilla soup is a favorite at the luncheon tables of Mexican homes. Clear and flavorful chicken broth marries beautifully with diced green chiles and tangy fresh limes. Shredded pieces of tender chicken breast make a savory contrast with chunks of tomato and crunchy tortilla bits.
1 tablespoon vegetable oil
1 small onion, quartered and sliced
2 cloves garlic, finely chopped
8 cups chicken broth
1 (14.5-ounce) can recipe-ready diced tomatoes, drained
1 (4-ounce) can ORTEGA Diced Green Chiles
1/2 cup lime juice (about 4 limes)
1/2 teaspoon salt
2 cups cooked shredded chicken breast meat (about 4 small half breasts)
2 cups crushed tortilla chips
- Heat vegetable oil in a large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until onion is tender. Add broth, tomatoes, chiles, lime juice and salt. Bring to a boil. Reduce heat to low; cook, uncovered, for 8 to 10 minutes. Add chicken; cook for 3 to 4 minutes.
- Ladle soup into bowls. Top with chips and garnish with chopped avocado or chopped cilantro before serving.
Makes 8 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.