Chicken Tortilla Lime Soup

Inspired by a recipe in Rachael Ray's 365: No Repeats cookbook, I spent half an hour putting this soup together yesterday afternoon to be enjoyed by our young adult small group in the evening. Overflowing with fresh vegetables and lean protein, this soup is uber healthy for you and your family. The heat factor is totally controlled by you--the cook. Feel free to add another jalapeño or more hot sauce (or less) if you wish!

The addition of the crushed tortilla chips was a new concept to me, and initially I wasn't sure how I felt about it. I thought it might result in little soggy bits of tortillas. On the contrary! By crushing the chips into fine bits, you aren't ending up with soggy chips, but with a lovely addition of flavor and consistency. The soup becomes a bit thicker as the tortilla bits absorb the juices and the salty flavor from the chips adds a perfect flair. Enjoy this soup soon!

Chicken Tortilla Lime Soup 

recipe by adorkablerecipes.blogspot.com,

adapted from Rachael Ray: 365 No Repeats

Serves 4-6 

Ingredients

canola oil

salt

pepper

1-1/2 pounds boneless, skinless chicken breast

1 whole medium onion, chopped

3 cloves garlic, minced

1/2 green pepper, seeded and chopped

1/2 red pepper, seeded and chopped

1 jalapeño pepper, seeded and chopped

2 ribs celery, chopped

1 Tbsp cumin 

2 tsp hot sauce

4 Tbsp lime juice

5 cups chicken stock/broth

1-1/2 cups crushed corn tortilla chips 

sour cream, for topping

cilantro, chopped, for topping

Directions

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. Stir/rotate chicken pieces after 2-3 minutes. Cook through. Add in the chopped vegetables (onion, garlic, green pepper, red pepper, jalapeño pepper, and celery) and cumin, hot sauce and lime juice. Cook 10 more minutes, 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.  

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