Yucatecan Lime Soup with Chicken and Tortilla Strips
A refreshing yet savory chicken broth infused with lime, tomatoes, and aromatic spices, topped with crispy fried tortilla strips for texture. This mexican-inspired soups ready in about 45 minutes pairs chicken breast boneless, skinless, chicken broth, medium tomatoes chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb chicken breast boneless, skinless
- 6 cups chicken broth
- 2 medium tomatoes chopped
- 2 garlic cloves minced
- 1 small white onion diced
- 1/4 cup lime juice fresh
- 1 tsp cumin ground
- 3 tbsp vegetable oil
- 4 corn tortillas cut into strips
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro chopped
Instructions
- Step 1: In a large pot, bring 6 cups chicken broth to a boil over medium-high heat. Add 1 lb boneless skinless chicken breast and simmer gently for 15 minutes until cooked through.
- Step 2: Remove chicken and shred it with two forks. Set aside. Add 2 chopped medium tomatoes, 2 minced garlic cloves, and 1 diced small white onion to the broth. Simmer for 10 minutes until vegetables soften and the broth is fragrant.
- Step 3: In a small skillet, heat 3 tbsp vegetable oil over medium heat. Fry 4 corn tortillas cut into strips until crispy and golden, about 2-3 minutes. Drain on paper towels and season with a pinch of salt.
- Step 4: Stir 1 tsp ground cumin, 1 tsp salt, 1/2 tsp black pepper, and 1/4 cup fresh lime juice into the broth. Return shredded chicken to the pot and warm through for 3 minutes.
- Step 5: Serve the soup hot in bowls, topped with crispy tortilla strips and 1/4 cup chopped fresh cilantro for brightness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Yucatecan Lime Soup with Chicken and Tortilla Strips take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Yucatecan Lime Soup with Chicken and Tortilla Strips?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken broth from drying out.
Can I substitute ingredients in Yucatecan Lime Soup with Chicken and Tortilla Strips?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Yucatecan Lime Soup with Chicken and Tortilla Strips for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Yucatecan Lime Soup with Chicken and Tortilla Strips?
Mexican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
