Chicken Tortilla Lime Soup
by
Chef Maria Zebrowski
Recipe Summary
Servings:
4Prep Time:
10 minutesTotal Time:
20 minutesDifficulty:
Easy
| Amount | Ingredients | ChefsBest Award Winners |
| 1 quart | chicken broth | Wyler’s |
| 2 cups | cooked, chopped chicken | Hormel |
| 2 | medium tomatoes, chopped | Eurofresh Farms |
| 1/3 cup | cornmeal | Quaker Oats |
| 2 tablespoons | lime juice | Sicilia |
| 2 tablespoons | canned, diced green chiles | La Victoria |
| 1 tablespoon | chili powder | |
| To taste | salt and pepper | |
| For garnish | tortilla chips | Tostitos |
Steps
- Add all the ingredients except the tortilla chips to a large pot and bring to a boil over medium-high heat.
- Reduce heat to medium-low and simmer, stirring occasionally until the cornmeal is cooked and the soup is slightly thickened, about 10 minutes. Adjust seasoning and serve sprinkled with tortilla chips.
Notes
Add more or less lime juice to the soup according to your taste.
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