Prep: 10 Mins Cook: 20 Mins

Tortilla soup is a favorite at the luncheon tables of Mexican homes. Clear and flavorful chicken broth marries beautifully with diced green chiles and tangy fresh limes. Shredded pieces of tender chicken breast make a savory contrast with chunks of tomato

Tortilla, Chile & Lime Soup


  • 1 tablespoon vegetable oil
  • 1 small onion, peeled, quartered and sliced
  • 2 cloves garlic, peeled and finely chopped
  • 8 cups chicken broth
  • 1 can (14.5-oz.) recipe-ready diced tomatoes, drained
  • 1 can (4-oz.) ORTEGA Diced Green Chiles
  • 1/2 cup lime juice, (about 4 limes)
  • 1/2 teaspoon salt
  • 2 cups cooked shredded chicken breast meat, (about 4 small half breasts)
  • 2 cups crushed tortilla chips, (about 2 ounces)


HEAT vegetable oil in a 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.

LADLE soup into bowls. Top with chips and garnish with chopped avocado or chopped cilantro before serving.
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