Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

From Martha Green's Cooking Things on our local public radio.

Ingredients Nutrition

Directions

  1. Melt butter and oil in soup pot and sauté onions, celery and carrots over medium heat for about 10 minutes.
  2. Add mushrooms and continue cooking about 3-5 minutes.
  3. Add water, chicken and chicken base. Bring to low boil and cook until chicken is tender (about 25 minutes for breasts; 60 minutes for whole chicken).
  4. Remove chicken from pot and let cool until you can handle. Reserve liquid. Remove and discard skin and bones. Dice or shred chicken.
  5. Reheat liquid and add chicken, tomatoes, tomato paste, spinach, pepper, Worcestershire sauce, lime juice and parsley.
  6. Ladle into bowls and top with crispy tortilla strips.
Most Helpful

4 5

This is another great tortilla soup. Can feed 12 easy! I used fresh chicken broth for the water and the base added 3 cloves minced garlic and a minced jalapeno pepper. I placed the baby spinach in the bowls and let the soup wilt it. Gave it a nice texture. Loved the lime and would have been great with cilantro. Thanks!

4 5

A very nice chicken soup variation! I add the zest of the lime before juicing it and also left out the mushrooms (not fond of those). I also used canned diced tomatoes. I also added some salt to taste. Everyone but my son loved it (but he doesn't like soup!). I would definitely make this again.