Comida Kraft
Recipe Box

Chicken Tortilla-Lime Soup

Prep Time
Total Time

8 servings, 1 cup each

Tortilla strips and shredded cheddar cheese are the finishing touches to this easy-to-make, crowd-pleasing chicken-tortilla soup.

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What You Need

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Make It

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  • 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.

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.


  • 8 servings, 1 cup each

Nutritional Information

Serving Size 8 servings, 1 cup each
Calories 260
Total fat 14g
Saturated fat 4.5g
Cholesterol 45mg
Sodium 900mg
Carbohydrate 15g
Dietary fiber 1g
Sugars 3g
Protein 19g
% Daily Value
Vitamin A 10 %DV
Vitamin C 4 %DV
Calcium 15 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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