Tomato & Lime Chicken Tortilla Soup
A mild but flavorful chicken tortilla soup, with hints of sweet lime and garlic. Perfect for busy nights or get togethers, also kid approved!
Ingredients
- 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)
Optional Toppings
- Shredded Cheese
- Sour Cream
- Chopped Cilantro
Instructions
- 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.
