Mexican Tortilla Soup with Chicken and Lime

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Sauté one large onion, finely chopped, in a big soup pot until translucent for a couple of minutes.

Add two boneless chicken breast halves, sliced, to the pot and cook until nearly done.

Add five cloves of garlic and stir for just a minute.

Pour in eight cups of chicken broth and two cups of water.

Add about one tablespoon of tomato paste and one tablespoon of hot sauce (Tabasco).

Squeeze in the juice of two limes.

Bring the mixture to a boil and let it simmer for about 5 to 7 minutes.

Cut eight small corn tortillas into thin strips and then cut those strips in half.

Fry the tortilla strips in vegetable oil until crispy, adding a little salt when they start to brown.

Finish the soup with a squeeze of lime before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens