Tortilla Soup with Lime Recipe

Tortilla Soup with Lime Recipe

  • 4 (6 inch) corn tortillas
  • 2 1/4 cups chicken broth
  • 1 1/4 cups water
  • 12 ounces turkey breast cutlets
  • 2 large onions, chopped
  • 2 large red bell pepper, seeded and chopped
  • 1 large jalapeno pepper, seeded and chopped
  • 2 teaspoons ground cumin
  • 1/4 teaspoon dried oregano
  • 1/2 cup frozen corn kernels
  • 1/2 cup cherry tomatoes
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1/2 ripe avocado, pitted and sliced
  1. Preheat the oven to 400 degrees F. Coat 1 or 2 large baking sheets with cooking spray.
  2. Arrange the tortilla strips on the prepared baking sheets and bake for 2 minutes, or until crisped and lightly browned on the edges.
  3. In a large saucepan, combine the broth, water, turkey, onions, bell peppers, chile pepper, cumin, and oregano. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer for 10 minutes.
  4. Add the corn and simmer for 5 minutes. Stir in the tomatoes, cilantro, and lime juice. Ladle the soup into bowls and top each portion with avocado and tortilla crisps.
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