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This soup is simple, but so surprisingly delicious. The flavor is mild and a little sweet, with notes of lime and garlic.
After dinner my husband stands over the pot of soup and just keeps dipping in the chips! And honestly, so do I!
Before dinner I was trying to decide what to cook, and she kept saying “chicken soup and chips! chicken soup and chips!”
Last night I made this soup and perfected the recipe, and what has to be the BEST part about it is that my 3 year old ate her ENTIRE bowl, even the onions! (She’s been on an onion strike lately, but she seemed to forget about it when she tasted this tomato & lime flavor!)
We call that a winning recipe!
This is a quick and easy recipe for when you are running out of time before dinner. You can get it done in about 30-40 minutes or so, start to end, even if you have raw chicken to cook. Or, you can use pre cooked and shredded chicken breasts, or rotisserie chicken and save even more time.
I sometimes cook with homemade chicken broth, but I didn’t have it on hand for this one, so I just used store bought. You are welcome to substitute homemade chicken broth in this recipe!
Lastly, I like to make my own tortilla strips/chips. They are easy and fast, and cheaper and taste better! But you can certainly use store bought ones instead if you wish.
You can also add rice to this if you wish! I would start with 1-1 1/2 cups cooked rice.
Where do I shop for ingredients?
I wish I was at a time in my life where I could by all my food Organic, local, etc. The Nourishing Traditions soul inside me yearns for that day. 😂 I am simply not well-funded enough to buy gold plated chicken nuggets right now. Maybe you can relate…
I have to balance budget and quality, and I am okay with that! I shop at Walmart for the majority of my food, I actually really like walmart, and Azure Standard for the rest if I can get a better price!
I want to tell you about Azure Standard, they have seriously helped my family eat healthier in several ways:
- We use their Bulk Wheat, Beans, Oats, etc. to build up our food storage. When I buy in bulk, I can afford to get organic at a BETTER price than what I would pay for conventional wheat/beans at a grocery store. I then take it home, seal it in mylar with oxygen absorbers, and store it away as part of our long term food storage!
- Their frozen food is high quality, and amazing prices when you buy quantity. Frozen blueberries are something we go through extremely fast, so it is a really good idea to buy huge boxes at a time and keep them in the freezer. Again, buying in bulk saves us money and helps me feed my little children much more produce.
Azure standard is really cool, they work by loading up everyone’s orders on a truck and driving it to a drop of point local to you. This saves you money on shipping! Plus, its fun to meet the other like-minded people when you go to the pick up.
I am happy with their customer service, and they also have an awesome referral program. My friend referred me, and when I made my first order she earned $25!
You can do the same! When you make an account with Azure, they will provide you with a personalized referral code. When you refer a friend and they use your link or your code, and make their first order of over $100 (which I’m sure you know is super easy to do when you buy in bulk or are feeding a family!) you will get a $25 commission. You don’t even have to have a blog. Just word of mouth is how I got started.
Okay. Thanks for sticking with me here: Back to the recipe!
This recipe was adapted from and inspired by a recipe I found in a magazine and tore out, and glued on some scrapbook paper into my recipe binder. I believe it was originally from Better Homes and Gardens…
Tomato & Lime Chicken Tortilla Soup
- 1 Small Yellow Onion (About a cup, slivered)
- 2 Slicing Tomatoes (to equal about 1.5 cups, chopped)
- 2 Avocados
- 2 Cups Shredded Chicken (about 2 chicken breasts)
- 1 Clove Garlic (minced)
- 1 Small Poblano Chile Pepper (diced)
- 2 14.5 oz Cans Chicken Broth (You Can also substitute 1 32 oz container in a pinch, or homemade chick broth)
- 1 tsp Ground Cumin
- 5 6 inch corn tortillas
- 1 TBSP Olive oil
- 1 Cup Frozen Corn Kernals
- 1 Lime (Juiced)
- Shredded Cheese
- Sour Cream
- Chopped Cilantro
- Preheat the Oven to 375°
- In a stock pot, add the olive oil, then saute the slivered onions, diced pepper, and minced garlic over medium heat for 5 minutes, or until soft.
- Pour in the chicken broth, then stir in the cumin and diced tomatoes. Let simmer for about 15 minutes. (I don't usually time it, I just let it simmer until the rest of the recipe is complete.)
- Meanwhile, slice the tortillas into strips or cut into sixths to make chips. Arrange them evenly on a baking sheet, and bake for 10-15 minutes, or until crispy. Check them near the end a few times to ensure they don't burn.
- While the tortillas are cooking, In a separate pan, cook the chicken breasts in a little oil until fully cooked, then sear slightly to give them a little color. Then remove them from the pan and cut or shred them
- Add the chicken and lime juice to the soup.
- Serve the soup with any optional toppings such as sour cream, cilantro, shredded cheese, and the tortilla strips.