Tortilla, Chile and Lime Soup Recipe

Tortilla, Chile and Lime Soup Recipe

  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 2 cloves garlic, finely chopped
  • 8 cups chicken broth
  • 1 (14.5 ounce) can peeled and diced tomatoes, drained
  • 1 (4 ounce) can ORTEGA® Diced Green Chiles
  • 1/2 cup lime juice
  • 1/2 teaspoon salt
  • 2 cups cooked and shredded chicken breast meat
  • 2 cups crushed tortilla chips
  • 1 cup avocado slices, for garnish
  • 1 tablespoon chopped fresh cilantro (optional)
  1. HEAT vegetable oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until onion is tender. Add broth, tomatoes, chiles, lime juice and salt. Bring to a boil. Reduce heat to low; cook, uncovered, for 8 to 10 minutes. Add chicken; cook for 3 to 4 minutes.
  2. LADLE soup into bowls. Top with chips, avocado and cilantro before serving.
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