Tortilla, Chile and Lime Soup

Tortilla soup is a favorite at the luncheon tables of Mexican homes. Clear and flavorful chicken broth marries beautifully with diced green chiles and tangy fresh limes. Shredded pieces of tender chicken breast make a savory contrast with chunks of tomato and crunchy tortilla bits.

Ingredients

• 1 tablespoon vegetable oil
• 1 small onion, peeled, quartered and sliced
• 2 cloves garlic, peeled and finely chopped
• 8 cups chicken broth
• 1 (14.5 ounce) can recipe-ready diced tomatoes, drained
• 1 (4 ounce) can ORTEGA Diced Green Chiles
• 1/2 cup lime juice, (about 4 limes)
• 1/2 teaspoon salt
• 2 cups cooked shredded chicken breast meat (about 4 small half breasts)
• 2 cups crushed tortilla chips (about 2 ounces)

Instructions

1. Heat vegetable oil in a large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until onion is tender.
2. Add broth, tomatoes, chiles, lime juice and salt. Bring to a boil. Reduce heat to low; cook, uncovered, for 8 to 10 minutes.
3. Add chicken; cook for 3 to 4 minutes.
4. Ladle soup into bowls.
5. Top with chips and garnish with chopped avocado or chopped cilantro before serving.

Yield: 9 servings

Recipe and photo used with permission from: Nestlé® and meals.com