Coconut Lime Chicken Tortilla Soup
Coconut Lime Chicken Tortilla Soup is a tropical delight that combines tender chicken, colorful veggies, and a creamy coconut broth with a zesty lime twist. This comforting soup is perfect for cozy nights in or lively gatherings, offering an easy yet impressive dish that warms the heart and satisfies the taste buds. Garnished with crispy tortilla chips, it’s a vibrant addition to any meal!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Soup
- Method: Poaching/Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (13.5 oz) full-fat coconut milk
- 2 fresh limes (juiced)
- 4 cups low-sodium chicken broth
- 1 cup diced red bell peppers
- ½ cup chopped fresh cilantro
- 1 cup tortilla chips (for garnish)
Instructions
- Cook the Chicken: In a pot, poach chicken breasts in chicken broth and water until fully cooked (15-20 minutes). Shred the chicken.
- Sauté Veggies: Heat 2 tbsp olive oil in a large pot over medium heat. Add diced red bell peppers and sauté for about 5 minutes until softened.
- Combine Ingredients: Stir in coconut milk and let it simmer for an additional 5 minutes.
- Add Flavors: Mix in shredded chicken and lime juice, seasoning with salt and pepper to taste. Optionally add cumin or chili powder for extra flavor.
- Garnish: Stir in chopped cilantro just before serving and ladle into bowls topped with tortilla chips.
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Keywords: - For variations, substitute chicken with shrimp or tofu. - Add black beans or corn for additional texture. - Store leftovers in an airtight container for up to three days; reheat gently on the stove.