Lime Chicken Tortilla Soup
New Chicken, sweet corn, black beans and fresh lime in a flavorful broth. Topped with cojita cheese and crunchy tortilla strips.
Medium Prep time: 30-35 min.
Medium Instructions
Thaw in refrigerator.
1.Heat medium soup pot over med. high heat. Add soup base and 4 cups of water to the pot. Cook for 20-25 min., bringing soup to a simmer.
2.Meanwhile, preheat oven to 375°F and cut corn tortillas into strips. Place on baking sheet lined with foil and sprayed with nonstick spray. Lay out strips in a single layer and bake for 8-10 min., flipping halfway through, or until crispy. Cool and set aside.
3.Add chicken and corn to soup and heat through, about 10 min.
4.To serve: Remove bay leaf and ladle soup into bowl. Cut lime and squeeze into soup as desired. Top with baked tortilla strips and a sprinkle of cotija cheese.
Medium Crock-Pot Instructions
Thaw in refrigerator.
1.Add soup base, chicken & corn, and 4 cups of water to a crock pot. Stir to combine.
2.Cover and cook on low for 4-6 hours or 2-3 hours on high.
3.Approximately 30 minutes before soup is finished, preheat oven to 375°F and cut corn tortillas into strips. Place on baking sheet lined with foil and sprayed with nonstick spray. Lay out strips in a single layer and bake for 8-10 min., flipping halfway through, or until crispy. Cool and set aside.
4.To serve: Remove bay leaf and ladle soup into bowl. Cut lime and squeeze into soup as desired. Top with baked tortilla strips and a sprinkle of cotija cheese.
Medium Instant Pot Instructions
Thaw in refrigerator.
1.Add all ingredients (except chicken and corn) to pot and mix well. Lock lid and cook for 4 minutes at high pressure.
2.Meanwhile, preheat oven to 375°F and cut corn tortillas into strips. Place on baking sheet lined with foil and sprayed with nonstick spray. Lay out strips in a single layer and bake for 8-10 min., flipping halfway through, or until crispy. Cool and set aside.
3.Once cook time is complete, quick-release pressure. Then remove lid, add the chicken and corn to the pot, and mix well. Allow the chicken to sit in the soup on warm for 5-10 min. to absorb the flavor.
4.To serve: Remove bay leaf and ladle soup into bowl. Cut lime and squeeze into soup as desired. Top with baked tortilla strips and a sprinkle of cotija cheese.
Large Prep time: 35-40 min.
Large Instructions
Thaw in refrigerator.
1.Heat medium soup pot over med. high heat. Add soup base and 8 cups of water to the pot. Cook for 25-30 min., bringing soup to a simmer.
2.Meanwhile, preheat oven to 375°F and cut corn tortillas into strips. Place on baking sheet lined with foil and sprayed with nonstick spray. Lay out strips in a single layer and bake for 8-10 min., flipping halfway through, or until crispy. Cool and set aside.
3.Add chicken and corn to soup and heat through, about 10 min.
4.To serve: Remove bay leaves and ladle soup into bowl. Cut lime and squeeze into soup as desired. Top with baked tortilla strips and a sprinkle of cotija cheese.
Large Crock-Pot Instructions
Thaw in refrigerator.
1.Add soup base, chicken & corn, and 8 cups of water to a crock pot. Stir to combine.
2.Cover and cook on low for 4-6 hours or 2-3 hours on high.
3.Approximately 30 minutes before soup is finished, preheat oven to 375°F and cut corn tortillas into strips. Place on baking sheet lined with foil and sprayed with nonstick spray. Lay out strips in a single layer and bake for 8-10 min., flipping halfway through, or until crispy. Cool and set aside.
4.To serve: ladle soup into bowl. Cut lime and squeeze into soup as desired. Top with baked tortilla strips and a sprinkle of cotija cheese.
Large Instant Pot Instructions
Thaw in refrigerator.
1.Add all ingredients (except chicken and corn) to pot and mix well. Lock lid and cook for 4 minutes at high pressure.
2.Meanwhile, preheat oven to 375°F and cut corn tortillas into strips. Place on baking sheet lined with foil and sprayed with nonstick spray. Lay out strips in a single layer and bake for 8-10 min., flipping halfway through, or until crispy. Cool and set aside.
3.Once cook time is complete, quick-release pressure. Then remove lid, add the chicken and corn to the pot, and mix well. Allow the chicken to sit in the soup on warm for 5-10 min. to absorb the flavor.
4.To serve: Remove bay leaves and ladle soup into bowl. Cut lime and squeeze into soup as desired. Top with baked tortilla strips and a sprinkle of cotija cheese.
Serving Suggestions
Dream Dinners Cheddar Drop Biscuits
| Nutrition Facts | |
|---|---|
|
Serving size
1 3/4 cup soup, 1 tortilla, 1 Tbsp. cheese
|
|
|
Amount per serving
Calories
322
|
|
| % Daily Value* | |
|
Total Fat
8g
|
10% |
|
Saturated Fat
3g
|
15% |
|
Trans Fat
0g
|
|
|
Sodium
1049mg
|
46% |
|
Cholesterol
63mg
|
21% |
|
Total Carbohydrates
40g
|
15% |
|
Dietary Fiber
8g
|
29% |
|
Total Sugars
13g
|
|
|
Includes 0g Added Sugars
|
|
|
Protein
27g
|
54% |
|
Vitamin D
<1µg
|
5% |
|
Calcium
187mg
|
14% |
|
Iron
4mg
|
22% |
|
Potassium
838mg
|
18% |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Contains: Milk; Soybeans; Wheat
May Contain: Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Ingredients: TOMATO DICED IN JUICE (Vine Ripened Tomatoes, Tomato Juice, Sea Salt, Calcium Chloride, Citric Acid), CHICKEN BRST DICED GRL FC RED ((Diced, Boneless, Skinless Chicken Breast with Rib Meat, Water, Seasoning (Maltodextrin, Salt, Sugar, Chicken Stock, Vegetable Stock {Carrot, Onion, Celery}, Flavors, Carrot Powder and Garlic Powder), Modified Food Starch, Sodium Phosphates, Soy Protein Concentrate, Sea Salt)), CORN WHOLE KERNEL GRADE A PACK, BEAN BLACK [Prepared Black Beans, Water, Salt, Calcium Chloride and Ferrous Gluconate.]), ONIONS YELLOW DICED .375", PEPPER CHILI GREEN DICED ROAST (Green Chili Peppers, Water, contains Less Than 2% Of Calcium Chloride, Citric Acid, Salt.), LIME FRESH, JUICE LIME PSTRZD ULTRA PREM, BASE CHICKEN NO MSG ZTF 6/1 LB (CHICKEN MEAT INCLUDING NATURAL CHICKEN JUICES, SALT, SUGAR, CHICKEN FAT, HYDROLYZED WHEAT, CORN, AND SOY PROTEINS, WHEY, MALTODEXTRIN, 2% OR LESS OF ONION POWDER, HYDROGENATED COTTONSEED OIL, DISODIUM INOSINATE AND DISODIUM GUANYLATE, CORN OIL, AUTOLYZED YEAST EXTRACT, NATURAL EXTRACTIVES OF TURMERIC AND ANNATTO, NATURAL FLAVORS, DEXTROSE, LACTIC ACID.), SUGAR GRANULATED EXTRA FINE CA, SPICE CHILI POWDER LIGHT, PEPPER CHIPOTLE ADOBO SAUCE [Water, Tomato Paste, Dried Chipotle Peppers, Distilled Vinegar, Corn Oil, Contains 2% Or Less Of: Iodized Salt (Contains Potassium Iodate), Corn Starch, Onion Powder, Garlic Powder, Spices]), SPICE CUMIN GROUND, SPICE PEPPER BLK TABLE GRND, SPICE CILANTRO DEHYDRATED, SPICE BAY LEAVES WHOLE, CHEESE COTIJA GRATED [Whole Pasteurized Grade A Cow's Milk, Salt, Cheese Cultures and Vegetable Rennet]), TORTILLA CORN TABLE 6 INCH WHI [Corn masa flour, water, contains 2% or less of: cellulose gum, guar gum, enzymes, and propionic acid and benzoic acid (to maintain freshness)].
Nutritional information is per serving unless otherwise stated and are based on standard formulations. For example, if one Large dinner was divided into 6 equal portions, the nutritional information is accurate for one portion. Variations in ingredients and preparation, as well as substitutions, will increase or decrease any stated nutritional values. Items vary by store, and are subject to change. Contact your local store for further assistance.
