KraftRecipes.com
Print PageClose Window
Main dishes

Chicken Tortilla-Lime Soup

4.4 (7)
rate it now!
Chicken Tortilla-Lime Soup recipe
photo by:
kraft
LOVED this recipe!! The whole family did too!! I precooked the chicken in the crock-pot and shredded it, then added the rest of the ingredients in, except the cilantro and ...read more
posted by
Alyshiamomof4
on 8/8/2011
time
prep:
5 min
total:
20 min
servings
total:
8 servings, 1 cup each
add your photo add your photo
previous photo
1
|
1
next photo

What You Need

5
 flour tortillas (6 inch), cut into thin strips
3/4
cup KRAFT Zesty Italian Dressing, divided
2
cans (14 oz. each) chicken broth
1
can (10 oz.) diced tomatoes and green chilies, undrained
1
 bay leaf
1/4
tsp. ground red pepper
1
lb. boneless skinless chicken breasts, cut into 1/4-inch-wide strips
1/4
cup cilantro, chopped
 Juice from 2 medium limes
1
cup KRAFT Shredded Cheddar Cheese

Make It

PREHEAT oven to 350°F. Toss tortilla strips with 1 Tbsp. of the dressing. Spread onto nonstick baking sheet. Bake 12 to 15 min. or until crisp and golden brown. Cool completely.

COMBINE remaining dressing, broth, tomatoes with liquid, bay leaf and pepper in large saucepan. Stir in 1-1/2 cups water. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 5 min. Add chicken; simmer an additional 5 to 8 min. or until chicken is cooked through. Remove and discard bay leaf. Stir in cilantro and lime juice.

LADLE into soup bowls just before serving; sprinkle evenly with tortilla strips and cheese. Garnish with dollops of BREAKSTONE'S or KNUDSEN Sour Cream or additional chopped cilantro, if desired.

Kraft Kitchens Tips

Make it Easy
When buying the chicken for this recipe, ask the butcher to cut it into thin strips for you. Or, check out the meat section for pre-packaged chicken tenderloin strips.
Make Ahead
Prepare and bake tortilla strips ahead of time. Cool completely, then store in a tightly covered container at room temperature for up to 2 days.
K:44750v0E:65556
RecipeDetail