Mexican Chicken & Lime Soup With Tortillas

This is one of the easiest, quickest and healthiest weeknight dinners. And it's almost as good without the tortillas if you're trying to cut down on carbs.

Servings: 4

4 Corn Tortillas, 5-6" diameter
2 Teaspoons Olive Oil
3 Cans Chicken Broth
2 Cups Water
1 Can Canned Tomatoes With Green Chiles or Chipotle
2 Kafir Lime Leaves
3 Cloves Garlic, sliced
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Biber (Turkish Red Pepper; you can substitute red pepper flakes)
1 Fresh Lime, cut in half, squeezed and thrown in
Salt and Pepper, to taste
12 Ounces Skinless Boneless Chicken Breast, cut in 1/2-inch cubes
2 Green Onions, cut with Herb Scissors
1/4 Cup Fresh Cilantro, cut with Herb Scissors

  • Make Tortilla Chips
  • Combine broth, water, tomatoes, kaffir lime leaves, garlic, cumin and biber in saucepan; bring to a boil
  • Reduce heat, simmer 5 minutes
  • Add lime juice; season w/ Salt & Pepper
  • Add chicken, simmer 'til just cooked through, ~5 minutes
  • Sprinkle on green onions and cilantro
  • Ladle into bowls, sprinkle with tortilla strips

Variation: Smoke the whole chicken breasts for 25 minutes in the Cameron Stove-top Smoker, then cut the chicken into bite-sized pieces and add to the soup as soon as you turn the heat off. The wonderful smoked flavor permeates the soup and takes it to a whole new level!

Per Serving: 214 Calories; 5g Fat (21.6% calories from fat); 25g Protein; 16g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol; 916mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fat.
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