Lime Soup With Tortilla Strips and Chicken

“A very tasty, light, refreshing soup. I sometimes make this ahead and keep it warm in the crockpot. I also don't use nearly as much oil as the recipe calls for. From Bon Appetit.”

Ingredients Nutrition


  1. Heat 1 cup oil in medium skillet over medium heat.
  2. Working in batches, add tortilla strips; fry until golden, about 2 minutes.
  3. Transfer to paper towels; drain.
  4. Mix broth and next 4 ingredients in large saucepan; bring to boil.
  5. Reduce heat; simmer 15 minutes.
  6. Add lime juice; season with salt and pepper.
  7. (Tortilla strips and soup can be made 1 day ahead. Store strips airtight at room temperature. Cover soup and chill; rewarm before continuing.)
  8. Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat.
  9. Sprinkle chicken with salt and pepper.
  10. Add chicken to skillet; sauté 3 minutes.
  11. Add tomato, bell pepper and onion.
  12. Sauté until chicken is cooked through, about 2 minutes longer.
  13. Place 1 lime slice in each of 6 bowls.
  14. Ladle soup over.
  15. Mound tortilla strips and chicken mixture in center of each.

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