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Chicken Tortilla-Lime Soup
Chicken Tortilla-Lime Soup

Chicken Tortilla-Lime Soup

Tortilla strips and shredded cheddar cheese are the finishing touches to this easy-to-make, crowd-pleasing chicken-tortilla soup.
What You Need
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5 flour tortillas (6 inch), cut into thin strips
2 cans (14 oz. each) chicken broth
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 bay leaf
1 lb. boneless skinless chicken breasts, cut into 1/4-inch-wide strips
1/4 cup cilantro, chopped
Juice from 2 medium limes
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Let's Make It
1
Preheat oven to 350°F. Toss tortilla strips with 1 Tbsp. of the dressing. Spread onto nonstick baking sheet. Bake 12 to 15 min. or until crisp and golden brown. Cool completely.
2
Combine remaining dressing, broth, tomatoes with liquid, bay leaf and pepper in large saucepan. Stir in 1-1/2 cups water. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 5 min. Add chicken; simmer an additional 5 to 8 min. or until chicken is cooked through. Remove and discard bay leaf. Stir in cilantro and lime juice.
3
Ladle into soup bowls just before serving; sprinkle evenly with tortilla strips and cheese. Garnish with dollops of BREAKSTONE'S or KNUDSEN Sour Cream or additional chopped cilantro, if desired.
Kitchen Tips
Tip 1
Make it Easy
When buying the chicken for this recipe, ask the butcher to cut it into thin strips for you. Or, check out the meat section for pre-packaged chicken tenderloin strips.
Tip 2
Make Ahead
Prepare and bake tortilla strips ahead of time. Cool completely, then store in a tightly covered container at room temperature for up to 2 days.
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