Spicy Lime Chicken Tortilla Soup

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
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This Spicy Lime Chicken Tortilla Soup is a delightful blend of flavors that warms the soul and excites the taste buds. It's perfect for a cozy night in or a casual dinner with friends, offering a zesty punch with every spoonful.

Ingredients for Spicy Lime Chicken Tortilla Soup

Chicken breasts form the hearty base of the soup, providing lean protein. We season them with cumin, chili powder, and smoked paprika for a warm, earthy flavor, while cayenne pepper adds a spicy kick. Onion, garlic, and jalapeño contribute a savory depth and a touch of heat. Chicken broth serves as the comforting liquid foundation, enhanced by diced tomatoes with green chilies for a tangy twist. Corn and black beans add texture and a hint of sweetness. Finally, lime juice and cilantro bring freshness and vibrancy, while corn tortillas provide a crunchy contrast when fried into strips.

Tips & Tricks

  • For extra crispy tortilla strips, ensure they’re spread out in a single layer while frying.
  • Use pre-cooked rotisserie chicken as a timesaver.
  • Adjust the spice level by adding more or less cayenne and jalapeño.

Serving Suggestions

This soup pairs wonderfully with a side of warm cornbread or a light, crisp salad. For a complete meal, try serving it alongside a simple cheese quesadilla or a bowl of Mexican rice.

Frequently Asked Questions

Can I make this soup ahead of time?
Yes, this soup tastes even better the next day. Just hold off on adding the lime juice, cilantro, and toppings until you’re ready to serve.
Can I freeze this soup?
Absolutely! Freeze the soup without the toppings in an airtight container for up to 3 months. Thaw and reheat gently on the stove.
Is there a vegetarian version?
Substitute chicken with more beans and use vegetable broth. Add extra veggies like bell peppers and zucchini for a hearty variation.

Spicy Lime Chicken Tortilla Soup Recipe Walkthrough

Start by giving your chicken breasts a generous sprinkle of salt and pepper, followed by a coating of cumin, chili powder, smoked paprika, and cayenne pepper. Heat up a tablespoon of olive oil in a large pot over medium heat. Once the oil shimmers, lay in the seasoned chicken breasts. Let them sizzle to a golden brown, about 5 minutes per side. Once done, set them aside for now.

In the same pot, toss in the diced onion, minced garlic, and diced jalapeño. Stir them around until they soften and become fragrant, which takes about 5 minutes. Now, pour in the chicken broth, followed by the diced tomatoes with green chilies, corn, and black beans. Bring this mixture to a gentle simmer.

While the soup simmers, shred the browned chicken into bite-sized pieces and return it to the pot. Let everything simmer together for 15 minutes, allowing the flavors to meld beautifully. Just before serving, stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning if needed.

For the tortilla strips, cut corn tortillas into strips and fry them in a small amount of oil until they're crispy and golden. Drain them on paper towels.

Serve your soup piping hot, garnished with avocado cubes, a sprinkle of cheddar cheese, the crispy tortilla strips, and a lime wedge on the side.

Why You'll Love This Recipe

  • Bold flavors with a hint of heat and citrusy brightness.
  • Simple, straightforward steps for an impressive homemade meal.
  • Perfect for meal prep or feeding a crowd.
  • Customizable toppings to please every palate.

Ingredients

1 lb boneless, skinless chicken breasts
1 tbsp olive oil
2 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
Salt and pepper to taste
1 large onion, diced
2 cloves garlic, minced
1 jalapeño, seeded and diced
4 cups chicken broth
1 can (14.5 oz) diced tomatoes with green chilies
1 cup corn kernels, fresh or frozen
1 can (15 oz) black beans, drained and rinsed
Juice of 2 limes
1/4 cup fresh cilantro, chopped
4 corn tortillas, cut into strips
1 avocado, diced, for garnish
1/2 cup shredded cheddar cheese, for garnish
Lime wedges, for serving

Step-by-step Instructions

1. Season chicken breasts with salt, pepper, cumin, chili powder, smoked paprika, and cayenne pepper.
2. Heat olive oil in a large pot over medium heat. Add chicken and cook until browned, about 5 minutes per side. Remove and set aside.
3. In the same pot, sauté onion, garlic, and jalapeño until softened, about 5 minutes.
4. Add chicken broth, diced tomatoes with green chilies, corn, and black beans. Bring to a simmer.
5. Shred the cooked chicken and return it to the pot. Simmer for 15 minutes.
6. Stir in lime juice and fresh cilantro, adjust seasoning to taste.
7. For tortilla strips, heat a small amount of oil in a skillet over medium heat and fry tortilla strips until crispy.
8. Serve soup hot, garnished with avocado, cheddar cheese, tortilla strips, and lime wedges.

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