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Epicurious

Lime Soup with Tortilla Strips and Chicken

4.3

(49)

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1 cup plus 2 tablespoons olive oil
2 6-inch corn tortillas, cut into strips
6 cups canned low-salt chicken broth
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh oregano
1 teaspoon apple cider vinegar
1/2 teaspoon ground cumin
1 to 2 tablespoons fresh lime juice
1 skinless boneless chicken breast half, thinly sliced crosswise
1/2 cup chopped seeded tomato
1/2 cup chopped green bell pepper
1/2 cup chopped white onion
6 lime slices

Preparation

  1. Step 1

    Heat 1 cup oil in medium skillet over medium heat. Working in batches, add tortilla strips; fry until golden, about 2 minutes. Transfer to paper towels; drain.

    Step 2

    Mix broth and next 4 ingredients in large saucepan; bring to boil. Reduce heat; simmer 15 minutes. Add lime juice; season with salt and pepper. (Tortilla strips and soup can be made 1 day ahead. Store strips airtight at room temperature. Cover soup and chill; rewarm before continuing.)

    Step 3

    Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; sauté 3 minutes. Add tomato, bell pepper and onion. Sauté until chicken is cooked through, about 2 minutes longer.

    Step 4

    Place 1 lime slice in each of 6 bowls. Ladle soup over. Mound tortilla strips and chicken mixture in center of each.

TagsSoupSoup/StewLimeCitrusFruitChicken BreastChickenPoultryTomatoVegetableBell PepperOnionRoot VegetableCilantroHerbs & SpicesMainDinnerGluten FreeNut FreeDairy FreeSimmerBon Appétit
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