Lime Soup With Tortilla Strips and Chicken |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A very tasty, light, refreshing soup. I sometimes make this ahead and keep it warm in the crockpot. I also don't use nearly as much oil as the recipe calls for. From Bon Appetit. Ingredients:
1 cup olive oil |
2 tablespoons olive oil |
2 corn tortillas, strips |
6 cups chicken broth |
2 tablespoons fresh cilantro, minced |
1 tablespoon fresh orange juice |
1 teaspoon apple cider vinegar |
1/2 teaspoon ground cumin |
1 tablespoon fresh lime juice |
1 boneless skinless chicken breast, thinly sliced |
1/2 cup tomato, seeded and chopped |
1/2 cup green bell pepper, chopped |
1/2 cup white onion, chopped |
6 slices limes |
Directions:
1. Heat 1 cup oil in medium skillet over medium heat.
2. Working in batches, add tortilla strips; fry until golden, about 2 minutes.
3. Transfer to paper towels; drain.
4. Mix broth and next 4 ingredients in large saucepan; bring to boil.
5. Reduce heat; simmer 15 minutes.
6. Add lime juice; season with salt and pepper.
7. (Tortilla strips and soup can be made 1 day ahead. Store strips airtight at room temperature. Cover soup and chill; rewarm before continuing.)
8. Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat.
9. Sprinkle chicken with salt and pepper.
10. Add chicken to skillet; sauté 3 minutes.
11. Add tomato, bell pepper and onion.
12. Sauté until chicken is cooked through, about 2 minutes longer.
13. Place 1 lime slice in each of 6 bowls.
14. Ladle soup over.
15. Mound tortilla strips and chicken mixture in center of each.
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