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.
Tortilla
Chile and Lime Soup
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, (about 2 ounces)
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 9 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
