A flavorful and comforting soup featuring lime-infused chicken, a vibrant salsa base, and crispy tortilla strips.
Cut the tortillas into strips about 1/2 inch wide.
Use a sharp knife to ensure clean cuts for even frying.
Heat the olive oil in a skillet over medium-high heat. Fry the tortilla strips in batches until crispy, about 1-2 minutes per side. Drain on paper towels.
Ensure the oil is hot enough to avoid soggy strips.
Season the chicken breasts with a pinch of salt and lime juice. Cook in a skillet over medium heat until fully cooked, about 6-8 minutes per side. Shred the chicken.
Shredding the chicken while warm makes it easier.
Blend the tomatoes, onion, garlic, jalapeño, cilantro, and a pinch of salt until smooth.
Adjust the spice level by adding more or less jalapeño.
Pour the salsa mixture into a saucepan and add the chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
Simmering allows the flavors to meld together beautifully.
Add the shredded chicken to the soup and stir to combine.
Adding the chicken at the end keeps it tender.
Serve the soup hot, garnished with crispy tortilla strips and additional cilantro if desired.
Serve with a wedge of lime for an extra burst of flavor.
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