Chicken Lime Tortilla Soup
Servings: 4
IngredientsPreparation
  • 3 cups [750 mL] chicken stock
  • Juice of 1 lime
  • 1/4 cup [60 mL] tomato juice
  • 1/2 Jalapeno pepper, seeded and chopped
  • 1/2 cup [125 mL] chopped cilantro
  • 1 green onion, chopped
  • 1/2 teaspoon [2.5 mL] ground black pepper
  • Salt, to taste
  • 1/4 pound [113 g] chicken white
  • 2 cups [500 mL] corn oil
  • 1 [6-inch / 15-cm] yellow corn tortilla
  • 1 [6-inch / 15-cm] blue corn tortilla
  • 1 [6-inch / 15-cm] red chile corn tortilla
  • 1/4 cup [60 mL] cooked hominy
  • 1 avocado, peeled the cut into small dices
  • 1/2 cup [115 g] shredded Queso Asadero or Monterey Jack cheese
  • Simmer together chicken stock, lime and tomato juices with chopped jalapeno, cilantro and green onion seasoned with pepper and salt for 45 minutes.
  • While simmering; grill chicken white until cooked all of the way through; dice into small cubes.
  • Heat corn oil into a casserole to 360F [182C].
  • Cut tortillas into small julienne strips, fry in corn oil until crispy.
  • Strain soup into 4 serving bowls.
  • Evenly add chicken dices and hominy.
  • Transfer crisp tortilla strips into a serving bowl, small avocado dices into second bowl, and shredded Queso Asadero or Monterey Jack cheese into a third bowl.
  • Serve soup, along with side dishes to be added by the guests as desired.