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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
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.
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.
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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