Chicken, Tortilla and Lime Soup
If you have leftover home-roasted or store-bought rotisserie chicken on hand, this soup is the ideal solution for a super-quick weeknight dinner after a long workday. The soup is delicious as is, but you can make it heartier by stirring in some corn or peeled and diced tomatoes with the chicken.
Ingredients
- 1 Tbs. olive oil
- 1/2 white onion, finely chopped
- 1/2 small jalapeño chile, seeded, deribbed and minced
- 6 cups (48 fl. oz./1.5 l) chicken broth
- 2 cups (12 oz./375 g) cooked, shredded chicken
- Juice of 3 to 4 limes
- Salt
- 1 1/2 cups (4 1/2 oz./140 g) corn tortilla chips, broken into pieces
- 1/2 cup (2 1/2 oz./75 g) crumbled queso fresco
- 1 avocado, pitted, peeled and diced
- 1/4 cup (1/3 oz./10 g) chopped fresh cilantro
- 4 radishes, thinly sliced
Directions
In a large saucepan over medium-high heat, warm the olive oil. Add the onion and sauté until translucent, about 3 minutes. Add the jalapeño and stir until fragrant, about 1 minute. Pour in the broth and bring to a boil. Add the shredded chicken, reduce the heat to medium and simmer until the chicken is heated through, about 3 minutes. Add the lime juice and salt to taste.
Ladle into bowls. Garnish with the tortilla chips, queso fresco, avocado, cilantro and radishes, and serve immediately. Serves 4 to 6.
Adapted from Williams Sonoma Newlywed Cookbook (Weldon Owen, 2016)
