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Dan's Chicken and Lime Soup

A touch of Mexico
A delicious lightly spicy soup."


8 to 10 cloves garlic, minced
1 red onion, chopped
3 Poblano chilies, chopped
1 jalapeño chili, chopped
1 large can (48 oz) low-sodium chicken stock
1 teaspoon dried Mexican oregano
1 teaspoon dried basil
1 bay leaf
Salt & White pepper
1 tomato, peeled, seeded and diced
1/2 cup fresh lime juice
2 boneless, skinless chicken breasts, cut into thin slices
1 tablespoon minced cilantro
4 ounces Monterrey jack cheese, cubed
10 corn tortillas


Sauté garlic, onion and chilies in olive oil until slightly browned. Add stock, herbs, tomatoes and lime juice. Season with salt and pepper to taste. Bring to boil, reduce heat and simmer for 15 minutes.
Meanwhile, cut tortillas into thin slices and place on tray in 350° oven.
Add chicken and continue to simmer until chicken is cooked, about 7 minutes. Stir in cilantro.
Ladle very hot soup into warm soup bowls. Drop in cheese cubes. Garnish each serving with baked tortilla strips.

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Nutritional Information
Per Serving

no nutrition information available

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