1 Tablespoon olive oil
Salt and Pepper to taste
2 Tablespoons dried, chopped parsley (pick it up in the seasoning isle)
1 small lime cut into fourths
1 large onion, finely chopped
1 large tomato, finely chopped
2 cups cooked chicken, shredded or diced (I use 3-4 boneless, skinless chicken breast)
4 cups chicken broth
1 bag frozen corn, or 2 cans of corn drained
Tortilla chips for dipping
Sour Cream *
Be sure that you have your ingredients chopped, and your chicken cooked before you begin. In a large pot heat oil over low heat. Add onion and a pinch of salt and pepper. Cook, stirring, for 5 minutes. Add tomato, parsley, and corn, cook 2 minutes, stirring. Add chicken, cook 1 minute. Add juice from half of the lime, add lime shells, add broth. Bring to boil, reduce heat, let simmer 5 minutes over medium heat covered.
***It is important that you do not shorten the cooking time for each step.
Remove lime shells. Serve with tortilla chips, shredded cheese, and sour cream if desired.
This recipe was born out of a very simple recipe for Mexican Soup that I acquired from an old recipe box bought from an auction. The original very simple recipe was delicious; but I knew with a few adjustments I could make it my own and create an even more delicious recipe; and thus my Chicken Tortilla Soup went through many stages until I found my version of Chicken Tortilla perfection. Enjoy.