Yucatecan Lime Soup with Chicken and Tortilla Strips

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A refreshing yet savory chicken broth infused with lime, tomatoes, and aromatic spices, topped with crispy fried tortilla strips for texture. This Mexican-inspired soup recipe, ready in about 45 minutes, pairs chicken breast boneless, skinless, chicken broth, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Serve the soup hot in bowls, topped with crispy tortilla strips and 1/4 cup chopped fresh cilantro for brightness.