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Chicken Tortilla Lime Soup

1 Tablespoon Canola Oil
1- 1/2 pound Boneless Skinless Chicken Breast
1 pinch Salt
1 pinch Pepper
1 whole Medium Onion, Chopped
3 cloves Garlic, Minced
1/2 whole Green Pepper, Seeded And Chopped
1/2 whole Red Pepper, Seeded And Chopped
1 whole Jalapeno Pepper, Seeded And Finely Chopped
2 whole Stalks Of Celery, Chopped
1 Tablespoon Cumin
2 teaspoons Hot Sauce
4 Tablespoons Lime Juice
5 cups Chicken Broth
1- 1/2 cup Crushed Corn Tortilla Chips
Optional Garnishes: Sour Cream And Chopped Fresh Cilantro (you Can Figure About 1 Tablespoon Of Each Per Bowl)


In the bottom of a 6 quart stock pan, drizzle canola oil. Bring to medium heat. Cut chicken into bite sized pieces and add to the hot oil. Salt and pepper generously. Cook and then stir/rotate chicken pieces after 2-3 minutes. Continue to heat until chicken pieces are cooked through. Add in the chopped vegetables (onion, garlic, green pepper, red pepper, jalapeno pepper, and celery) and cumin, hot sauce and lime juice. Cook 10 more minutes over medium heat, stirring occasionally. Once vegetables are softened, add in chicken stock/broth. Stir to combine. Add the crushed tortilla chips and stir. Simmer over low heat at least 15 minutes and up to 3 hours. Serve with additional tortilla chips, sour cream and cilantro.

Source: tastykitchen.com