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Lime And Tortilla Soup

Foreign.Taste's picture
Ingredients
  Corn tortillas 2
  Oil 2 Cup (32 tbs) (For Frying Tortillas, plus 2 teaspoon)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  California chile/1/4 cup canned chopped green chilies 1 , roasted, peeled, chopped
  Chicken broth 4 Cup (64 tbs)
  Shredded cooked chicken 1 Cup (16 tbs)
  Salt To Taste
  Tomato 1 , chopped
  Lime juice 1 Tablespoon (Or More)
  Lime slices 4 Large
Directions

Cut tortillas into 1/2 x 2-inch strips.
Fry in 1/2-inch 365-degree oil in small skillet until brown and crisp; drain on paper towel.
Saute onion and chili pepper in 2 teaspoons oil in large saucepan until tender but not brown.
Add chicken broth, chicken and salt.
Simmer, covered, for 20 minutes.
Add tomato.
Simmer for 5 minutes.
Stir in lime juice.
Sprinkle tortilla strips into soup bowls; ladle soup into prepared bowls.
Top each serving with slice of lime.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Lime
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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