Jose's Chicken Tortilla Soup

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A refreshing new take on a classic recipe. Concentrates on the lime and cilantro flavors.

Preparation time: 15 - 20 min
Cooking time: 30 min

Serves: 6


1 c. chopped onion
1 tsp. minced garlic
2 tbsp. vegetable oil
4 c. chicken broth
1 c. chopped red bell pepper
1 tsp. ground red chilies
1 tsp. dried basil leaves
1 tsp. salt
1/4 tsp. pepper
1 (15 oz.) can tomato puree
Tortilla chips
2 c. shredded cooked chicken
Shredded Monterey Jack cheese
4 to 6 limes


marinate the chicken breasts in a chicken stock, garlic, cilantro and lime broth. Grill chicken breasts and then shred.

Cook and stir onion and garlic in 2 tablespoons oil in 4 quart Dutch oven until onion is tender. Stir in broth, chicken, bell pepper, ground red chilies, basil salt, pepper and tomato puree. Heat to boiling. Reduce heat and simmer, uncovered for 30 minutes. Squeeze remaining limes into soup. Divide tortilla chips, avocado slices and cheese among 6 soup bowls. Pour broth over. 6 (1 1/2 cup) servings.


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