Easy Chicken Tortilla Soup with Lime Recipe

Chicken Tortilla Soup is a delightful, comforting dish that brings the vibrant flavors of Mexico right to your kitchen. This easy Chicken Tortilla Soup with lime recipe stands out with its hearty combination of juicy chicken, zesty lime, and crispy tortilla strips. Originating from the highlands of Mexico, where every household has its version, this soup has gained popularity for its versatility and rich, spicy flavor profile. Whether you are looking for a homemade Chicken Tortilla Soup with lime from scratch or a comforting weeknight meal, this recipe is perfect for you. Not only is it simple to prepare, but it’s also packed with nutrients, making it a wholesome choice for the entire family. If you are on a plant-based diet, fear not! We’ll also explore how to make a delicious vegan Chicken Tortilla Soup with lime that everyone can enjoy.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serving Size: 6 servings

Ingredients

For the Soup:

• 1 lb (450g) boneless, skinless chicken breasts
• 6 cups chicken broth (or vegetable broth for a vegan option)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• Salt and pepper to taste
• 1 lime, juiced
• 3 cups corn tortilla strips (store-bought or homemade)

For Toppings:

• 1 avocado, diced
• 1 cup shredded cheese (e.g., cheddar or Monterey Jack)
• 1/2 cup sour cream (or Greek yogurt for a lighter option)
• Fresh cilantro, chopped
• Extra lime wedges for serving

Ingredient Swaps: Substitute chicken with chickpeas for a vegan twist. For those watching their carbs, use zucchini noodles instead of tortilla strips or try using baked kale chips on top for a crunchy alternative.

Equipment List

• Large pot or Dutch oven
• Wooden spoon
• Knife and cutting board
• Measuring cups and spoons
• Can opener (for the diced tomatoes)
• Serving bowls and spoons

Step-by-Step Instructions

1. Prepare the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken breasts and season with salt and pepper. Cook for approximately 5-7 minutes, turning occasionally, until the chicken is golden brown on all sides. Remove the chicken from the pot and set aside to cool.
2. Sauté the Vegetables: In the same pot, add the diced onion and cook for about 3 minutes until it becomes translucent. Add the minced garlic and diced bell pepper, stirring for another 2-3 minutes until the bell pepper softens and releases its sweet aroma.
3. Add the Liquids: Pour in the chicken broth and add the can of diced tomatoes (with their juices). Bring the mixture to a gentle boil.
4. Add Spices: Mix in the chili powder, cumin, oregano, and a pinch of salt. Stir well to combine all flavors.
5. Cook the Chicken: Return the chicken to the pot and reduce the heat to a simmer. Cover the pot and let the soup cook for 15 minutes, allowing the chicken to cook through and infuse the broth with its flavor.
6. Shred the Chicken: After 15 minutes, remove the chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces and return it to the soup.
7. Add Lime: Squeeze the fresh lime juice into the soup, adding an energizing zest that perfectly complements the dish. Stir well.
8. Prepare the Tortilla Strips: While the soup simmers, either bake or fry the tortilla strips until golden and crispy (about 10 minutes at 400°F for baked strips). If frying, carefully watch them to avoid burning.
9. Serve the Soup: Ladle the hot soup into bowls. Top each serving with crispy tortilla strips, diced avocado, shredded cheese, sour cream, and a sprinkle of fresh cilantro. Add extra lime wedges on the side for an added zing.

Special Notes

Leftover Chicken Tortilla Soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm it on the stovetop over medium heat, adding a splash of broth or water to loosen it if it thickens too much.

If you plan to make this dish ahead of time, you can prepare the soup base without adding the lime juice and toppings. Add the lime juice and fresh toppings just before serving to maintain their bright flavors.

Variations and Customizations

• Gluten-Free: Ensure that the tortillas are gluten-free or use tortilla chips made from corn.
• Vegan Option: Completely omit the chicken and replace chicken broth with vegetable broth. Add additional beans like black beans or kidney beans for protein.
• Spicier Version: For those who like heat, include jalapeños or a few dashes of hot sauce to the soup.

Nutritional Information

Estimated Nutrition per Serving (without toppings):
Calories: 300
Protein: 25g
Fat: 9g
Carbohydrates: 35g
Fiber: 4g

Engaging Visual Details

Imagine a steaming bowl of Chicken Tortilla Soup, highlighted by the vibrant colors of diced bell peppers, shredded chicken, and golden tortilla strips. As you bring the spoon to your lips, the aromatic blend of spices fills your nostrils—the anticipation of that first spoonful is mouthwatering. As you taste, the zing of lime contrasts beautifully with the savory broth, while creamy avocado enhances the experience, making it feel like a warm embrace with each bite. Including step-by-step images of the cooking process and final presentation can guide readers and amplify their excitement to recreate this dish.

Conclusion

This easy Chicken Tortilla Soup with lime is not just a meal; it’s a celebration of flavors and comfort. Embrace the aromas of spices and the crunch of tortillas, and let this dish warm your soul on a chilly night. I encourage all home cooks to try this recipe, and don’t forget to leave a comment below if you tried this recipe! Share your version on Instagram and tag us with MyDeliciousDish so we can see how you brought this dish to life!

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