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Lime Tortilla Soup

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PREP TIME
20 min
COOKING TIME
45 min
TOTAL TIME
65 min
SERVINGS
8 servings
Snack Mexican
Lime Tortilla Soup
Ingredients
  • 9 cups chicken broth
  • 5 skinless, boneless chicken breast halves
  • 1 large red onion, quartered
  • 5 cloves garlic, chopped
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme
  • 1 tablespoon vegetable oil
  • 4 green onions, chopped
  • 1 large green chile pepper, seeded and chopped
  • 2 large tomatoes, peeled and chopped
  • 6 limes, juiced
  • 1/2 lime
  • 1/2 cup chopped fresh cilantro
  • tortilla chips, for topping
Instructions
1
Start by combining chicken broth, boneless, skinless chicken breasts, thinly sliced red onion, minced garlic, dried oregano, salt, black pepper, and fresh thyme in a large saucepan. Place the saucepan over high heat and bring to a rolling boil. Once boiling, reduce the heat to a low simmer and let cook until the chicken is no longer pink in the center and juices run clear, taking around 15 to 20 minutes. To check if the chicken is cooked, insert an instant-read thermometer into the thickest part of the breast and wait for it to reach at least 165 degrees F (74 degrees C). Remove the chicken from the saucepan and shred it into bite-sized pieces, then return them to the simmering broth.
2
In a separate pan, heat some oil over medium heat. Add sliced green onions and diced chile pepper; cook until they're tender, which should take about 5 minutes. Stir in crushed tomatoes and continue cooking until the tomatoes are soft, taking around 5 minutes more. Add the tomato mixture to the soup and season with salt to taste. Return the soup to a simmer and let cook for another 10 minutes.
3
To finish, remove the saucepan from heat and discard half of the lime that was added earlier. Stir in some chopped cilantro and serve hot, topped with crispy tortilla chips.