RECIPE
Chicken and Cilantro Lime Tortilla Soup
Savor the flavors of Mexico with farm-fresh produce, Mezquite's Marinated Chicken Thighs, and our house-made chicken broth. It's Dinner, Done Better.
MEZQUITE CHICKEN & CILANTRO LIME TORTILLA SOUP
serves 4, 1.5-2 cup servings
INGREDIENTS
Meat Department
● 1 lb Mezquite Marinated Chicken Thigh*
Produce Department
● 1 Local Jalapeño Pepper
● 3 Local Manganji Peppers
● 3 Local Golden Zucchini
● 3 ears Local Bi-Color Corn
● 1 bulb Local Elephant Garlic (You will only use 2 cloves, but it is sold by the bulb/pound)
● 1 bunch fresh cilantro
● 2 Limes
Freezer Section
● 4 containers PMN MKT Cilantro Lime Chicken Broth (11 oz each)*
Pantry Items
● 1 bag (16 oz) Pullman Tortilla Chips
● 1 bottle Texas Olive Ranch Olive Oil
● Spices: Cumin, Ancho powder, Mexican oregano, and Salt (check your pantry or purchase 1 jar of each)
INSTRUCTIONS
Cook the Chicken: Heat 1/2 cup of the olive oil in a large soup pot over medium heat. Add the chicken thighs and cook for about 5-7 minutes per side until fully cooked through. Remove the chicken from the pot, let it rest for a minute, and use two forks to shred it. Set aside.
Sauté the Aromatics & Vegetables: To the same pot with the leftover chicken juices, pour in the remaining 1/2 cup of olive oil. Add the minced elephant garlic, diced jalapeño, and chopped manganji peppers. Stir in the cumin, ancho powder, and Mexican oregano. Sauté for 3-4 minutes until softened. Once the peppers and garlic are soft, stir in the chopped golden zucchini and fresh corn kernels to sauté for an additional 2-3 minutes.
Thicken the Broth: In a blender, combine 1 container (11 oz) of the Cilantro Lime Chicken Broth with 1 cup of tortilla chips. Blend until completely smooth.
Build the Soup: Pour the blended chip mixture into the soup pot along with the remaining 3 containers (33 oz) of chicken broth.
Simmer: Bring the soup to a gentle simmer and let it cook for 10 minutes to allow the broth to thicken and the zucchini to become tender. Taste the soup and add salt to taste.
Combine & Serve: Stir the shredded chicken back into the pot and let it warm through for 2 minutes. Remove from heat. Ladle a serving into a bowl, add a squeeze of lime to taste, and finish with a handful of crushed tortilla chips and a few leaves of fresh cilantro.
Purchase all the * ingredients and get a free bag of Pullman Market Tortilla Chips during our Monthly Perks Promo through October 31, 2026. Click below for more details.