The lime juice and cilantro give this soup an authentic taste and aroma. Sip a spoonful, close your eyes and you will be transported to a romantic Mexican getaway.
How To Make Mexican Chicken Tortilla Soup
Enjoy the slight crunch of the corn tortillas with the warm tomato-based soup with this Mexican Chicken Tortilla Soup recipe.
In a large soup pot over medium-high heat, bring ½ cup of the broth to a boil.
- Add the onions, potatoes, green peppers and garlic.
- Cook and stir for 5 minutes.
- Add the chicken; cook and stir for 1 minute.
Add the stewed tomatoes, jalapeno peppers, cumin, and the remaining broth. Bring to a boil.
Simmer the soup, uncovered, over medium heat for 15 minutes, or until the potatoes are soft.
Preheat the oven to 350°F. Brush both sides of the tortillas with olive oil and cut them into thin strips.
Place tortilla on a greased baking sheet. Bake for 15 minutes, or until crisp.
- Add the lime juice and cilantro to the soup; top each bowl with the tortilla strips.
- Calcium: 39mg
- Calories: 94kcal
- Carbohydrates: 13g
- Cholesterol: 18mg
- Fat: 1g
- Fiber: 2g
- Iron: 1mg
- Potassium: 382mg
- Protein: 8g
- Saturated Fat: 1g
- Sodium: 474mg
- Sugar: 3g
- Vitamin A: 172IU
- Vitamin C: 22mg
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