Chicken and Tortilla Mexican-Style Soup

  • Preparation 30 MIN
    Cooking 35 MIN
  • Servings 4




  1. In a saucepan, soften the onion, garlic and pepper in the oil.
  2. Add the tomatoes, broth and lime pieces. Season with salt and pepper. Cover and bring to a boil. Simmer over low heat for 15 minutes. Remove the lime. Add the chicken and cook for 5 minutes. Adjust the seasoning.


  1. With the rack in the middle position, preheat the oven to 190 °C (375 °F).
  2. While cooking the soup, brush the tortillas with the oil and cut into thin strips. Place the tortilla pieces on a baking sheet. Bake for about 10 minutes or until golden brown and crispy. Set aside.
  3. Pour the soup into 4 large bowls. Garnish with green onions, avocado, mango, and cilantro. Sprinkle with tortilla pieces and serve with lime wedges and sour cream.


You can easily freeze this soup without the garnish.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 30% less sodium commercial broth

Content % Daily Value
Calories 570  
Total Fat 25 g  
Saturated Fat 5 g  
Sodium (salt) 1624 mg  
Carbohydrates 56 g  
Fibre 8 g  
Protein 32 g