“This soup is great with cornbread on a cold night or by itself for a lighter summer meal. The flavor combinations are absolutely amazing! The soup is also very mild…My young kids love it. To give it a kick of spice add two tablespoons roasted jalapeños. Fresh if you can get them, otherwise the canned variety works just fine.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut tortillas in half and then into strips about 1/2-inch wide.
  2. Heat about 1 cup oil in a small frying pan on medium heat.
  3. Add tortilla strips to hot oil about 1 cup at a time and fry until crisp. Place on a paper towel and salt very lightly as you finish each batch - You can use store-bought corn chips instead to save time.
  4. Juice the limes and set aside 1/4 cup juice. Set aside.
  5. Coarsely chop cilantro. Set aside.
  6. In a large 4-5 quart frying pan heat 2 tablespoons of vegetable oil on medium heat.
  7. Add onion and sauté 2-3 minutes or until just translucent. Add garlic, oregano and salt. Sauté 30 seconds more.
  8. Add tomatoes and cook for 1 minute.
  9. Add chicken broth, chicken, lime juice and cilantro. Stir and simmer until chicken is heated through.
  10. Ladle soup over tortilla chips and avocado.

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