“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.”

Ingredients Nutrition


  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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