Chicken-Lime Tortilla Soup  

This one kind of stumbled into my view this week. It sounded very tasty. This  one was kind of tough to write because I wanted to cover a crockpot method with raw chicken and a rotisserie version. Either way this dish is nutritious companion to grilled cheese sandwiches or taco night.




4 boneless skinless chicken breasts or skinless rotisserie chicken meat (no skin, bones and broken up into bite-sized pieces)

2 tspTajin spice

1 tsp. cumin

1 medium onion, chopped

2 cloves garlic, minced

1 poblano pepper, seeded and chopped

1/2 cup “Tamed” Jalapeños

1/2-1 tsp Cholula hot sauce

1 14pz can whole or diced fire-roasted tomatoes, with juice

1 (10-oz.) can Rotel, with juice

8 cups low-sodium chicken broth*

4 oz. tomato paste

1 (15-oz.) can black beans, drained and rinsed

2 Tbs key lime juice, divided

Salt substitute and pepper, to taste

Toppings -sour cream, avocado, cilantro leaves, tortilla strips, grated cheese


  1. If using boneless skinless chicken breasts, place them in the slow cooker as step 1. For step 2 in the slow cooker, add all other ingredients, except Key Lime,  Tortilla strips and Cholula sauce (added just before serving). Step 3 is to place the lid on the slow cooker, and cook on high for 5 hours (or 8 hours on low).
  2. If you are using the fully cooked rotisserie chick, use a large pot on the stove at medium heat. Add onion and peppers as your step 1.
  3. Cook stirring until onions are clear.   Then add tomatoes, Rotel, Tajin, cumin, garlic. and salt and pepper; Then chicken and broth (* adjust to your “soupy-ness” preferences – more of a stew add less and more of a soup add more), tomato paste, and black beans. Stir in the Key Lime juice and the Cholula hot sauce. Again, if you are using Cover and reduce heat to a slow simmer for 45 minutes stiffing occasionally to complete the soup. .
  4. Serve it hot in a bowl with sour cream, avocado, cilantro leaves, tortilla strips and grated cheese on top!