Tortilla Soup

Ingredients

• 1/2 tablespoon vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1/2 tablespoon plus 3/4 tsp. coarse kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red chile flakes
• 6 cups reduced-sodium chicken broth
• 1 can (28 oz.) tomatoes
• Juice of 1 limes
• 1 package (8 oz.) small corn tortillas, cut into 1/4-in.-thick strips (see Notes)
• 2 pounds boneless, skinless chicken breast, cut into 1/4-in.-thick strips
• 1/2 cup chopped fresh cilantro
• Sliced avocado, sour cream, grated Monterey jack cheese, additional chopped cilantro, and/or sliced green onions for topping

Instructions

1. Heat 1/2 tbsp. vegetable oil in a large pot (at least 5 qts.) over medium heat. Add onions and cook until translucent, 5 to 7 minutes. Stir in two-thirds of the garlic, 1/2 tbsp. salt, cumin, and chile flakes and cook 2 minutes.

2. Add broth, tomatoes, and half the lime juice and increase heat to a gentle simmer; cook 20 minutes.

3. Pure soup in batches in a blender. Return soup to pot and resume simmering. In a small bowl, toss chicken with remaining lime juice, garlic, and 1/2 tsp. salt. Marinate at room temperature for 10 minutes, then add to soup and simmer 5 minutes, until chicken is just cooked through. Stir in cilantro. Serve hot with tortilla strips and your choice of toppings.

Picture: image.jpeg

Source: Adapted from http://www.myrecipes.com/recipe/tortilla-soup-4

Recipe category: Entree