Tortilla Soup With Chicken and Lime
Don't let the long ingredient list put you off. This soup is quick and easy to prepare and makes a great one-dish meal. The lime juice and zest added just before serving gives it a deliciously fresh, tangy flavor. It also reheats really well, so leftovers make a great lunch the next day.
- 1-1/2 cups chopped onion
- 2 Tbsp minced garlic
- 2 jalapeno peppers, seeded and minced
- 1 Tbsp olive oil
- 1 cup coarsely crushed tortilla chips (we like "hint-of-lime")
- 1 quart chicken broth (low sodium or homemade)
- 1 can 14 oz can diced tomatoes
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp dried oregano
- 1/2 tsp tabasco sauce
- 3/4 lb boneless chicken breasts or thighs, cut into 3/4-inch pieces
- 1 cup frozen corn
- 1/3 cup half & half
- 1 cup shredded monterey jack cheese
- 2 Tbsp fresh lime juice
- Zest from one lime
- Salt and Pepper to taste
- 1 small tomato, seeded and cut into small pieces
- Sour cream
- Fresh cilantro, chopped
- Lime wedges
Heat olive oil in a stockpot over medium heat. Add the onions, garlic and jalapenos and saute until softened. Add the crushed tortilla chips, toss and toast lightly.
Add the chicken broth, tomatoes, spices and tabasco and simmer for about 5 minutes. Remove the pan from the heat and allow to cool slightly.
Puree the mixture with a hand blender. Return to the stove, add the chicken and simmer for 5-7 minutes or until chicken pieces are cooked through.
Add the corn and half and half. Reduce the heat and stir in the shredded cheese. Add lime juice, lime zest and salt and pepper to taste and more tabasco if desired.
Ladle into serving bowls and top each with a dollop of sour cream, a few chunks of fresh tomato, chopped cilantro and a lime wedge.
Makes 4 to 6 servings
We use a hand blender to puree the onion, tomatoes, jalapenos, and crushed tortilla chips, but if you don't have one in your kitchen just crush the chips really well and use 1-1/2 cups of tomato sauce instead of the diced tomatoes.