Chicken-tortilla soup


Chicken-tortilla soup

Servings: 4

Preparation time: 50 min



3 teaspoons vegetable oil

4 soft corn tortillas (6 inch), cut into 2x 1/2-inch strips

1 medium onion, chopped (1/2 cup)

3 1/2 cups chicken broth

1 can (10 oz) diced tomatoes with green chiles, undrained

1 1/2 cups shredded cooked chicken

1 tablespoon lime juice

1 tablespoon chopped fresh cilantro or parsley



1. In 2-quart nonstick saucepan, heat 2 teaspoons of the oil over medium-high heat. Add tortilla strips; cook 30 to 60 seconds, stirring constantly, until crisp and light golden brown. Remove from saucepan; drain on paper towels.

2. In same saucepan, cook onion in remaining 1 teaspoon oil over medium-high heat, stirring occasionally, until tender. Stir in broth and tomatoes. Heat to boiling; reduce heat. Simmer uncovered 20 minutes. Stir in chicken; heat until hot.

3. Stir in lime juice. Sprinkle tortilla strips on top of soup or spoon soup over tortilla strips. Sprinkle with cilantro.



Related recipes

Other recipes


Ingredient Of The Week

Olive Oil - Healthy, Useful And Allergy Free Food

Olive Oil - Healthy, Useful And Allergy Free Food

Unsaturated fatty acids, vitamin E, sterols and polyphenols, are just some of the ingredients that make this food a valuable, useful and healthy ...

The benefits of olive oil for health, because of the abundance of antioxidants and unsaturated fatty acids ...

Read more