Tortilla, Chile and Lime Soup Recipe

Ingredients
<br>- 1 tablespoon vegetable oil
<br>- 1 cup chopped onion
<br>- 2 cloves garlic, finely chopped
<br>- 8 cups chicken broth
<br>- 1 (14.5 ounce) can peeled and diced tomatoes, drained
<br>- 1 (4 ounce) can ORTEGA® Diced Green Chiles
<br>- 1/2 cup lime juice
<br>- 1/2 teaspoon salt
<br>- 2 cups cooked and shredded chicken breast meat
<br>- 2 cups crushed tortilla chips
<br>- 1 cup avocado slices, for garnish
<br>- 1 tablespoon chopped fresh cilantro (optional)
<br><p></p>Directions
<br>step 1: HEAT vegetable oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until onion is tender. Add broth, tomatoes, chiles, lime juice and salt. Bring to a boil. Reduce heat to low; cook, uncovered, for 8 to 10 minutes. Add chicken; cook for 3 to 4 minutes.
<br>step 2: LADLE soup into bowls. Top with chips, avocado and cilantro before serving.
<br>


Ingredients
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 2 cloves garlic, finely chopped
- 8 cups chicken broth
- 1 (14.5 ounce) can peeled and diced tomatoes, drained
- 1 (4 ounce) can ORTEGA® Diced Green Chiles
- 1/2 cup lime juice
- 1/2 teaspoon salt
- 2 cups cooked and shredded chicken breast meat
- 2 cups crushed tortilla chips
- 1 cup avocado slices, for garnish
- 1 tablespoon chopped fresh cilantro (optional)

Directions
step 1: HEAT vegetable oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until onion is tender. Add broth, tomatoes, chiles, lime juice and salt. Bring to a boil. Reduce heat to low; cook, uncovered, for 8 to 10 minutes. Add chicken; cook for 3 to 4 minutes.
step 2: LADLE soup into bowls. Top with chips, avocado and cilantro before serving.

Mastodon Share