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Tortilla Soup with Lime and Chicken


Tortilla soups are made in a variety of ways - here's a chicken and lime version that can be made ahead of time

Tortilla soups are made in so many different ways - tomato bases, chicken stock bases, with turkey, and vegetarian. These are known as "wet" soups (or aguada) as opposed to the dry soups (sopas secas) that include pasta or rice.

The truth is, you can add as much or as little of any ingredient to achieve a tortilla soup. Try creamed corn, processed cheese, and as many - or as few - hot peppers of your choice.

Tortilla Soup (serves approximately 6)

2 whole chicken breasts - cooked and shredded
1 medium onion, chopped
1 red bell pepper, chopped
2 cloves garlic, diced
1 large jalapeno, thinly sliced
1 quart chicken stock (from boiling the chicken breasts)
½ cup lime juice
Ground black pepper to taste
Vegetable oil (for sautéing)
Corn tortilla chips

Simmer the chicken in water and add any vegetables (celery, carrots, etc.) as desired. Remove breasts when done and strain out stock. Let cool and remove surface layer. Loosely shred the chicken.

Sauté onion, bell pepper, and garlic in three tablespoons vegetable oil. Do not allow garlic to brown or it will become bitter and influence the taste. Bring stock (broth) to a simmer and add the chicken, lime juice, jalapeno, and sauté mixture.

Serve in bowls topped with tortilla chips.

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