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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The charm here lies in the toppings, which guests can customize to their liking. This soup is a simple, yet popular weeknight favorite that will never disappoint on a chilly winter evening. Ingredients:
1 tablespoon vegetable oil, plus more for frying |
2 large onions, chopped |
8 cloves garlic, minced |
1 tablespoon plus 1 1/2 tsp. coarse kosher salt |
1 teaspoon ground cumin |
1/2 teaspoon red chile flakes |
12 cups reduced-sodium chicken broth |
1 can (28 oz.) diced tomatoes |
juice of 2 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 cup chopped fresh cilantro |
sliced avocado, sour cream, grated monterey jack cheese, additional chopped cilantro, and/or sliced green onions for topping |
Directions:
1. Heat 1 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 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. Meanwhile, pour about 1 in. of vegetable oil into a small frying pan set over medium-high heat. When oil is hot but not smoking, add one-third of the tortilla strips and cook until golden brown and crisp, about 2 minutes. With a slotted spoon, transfer strips to a paper towel-lined baking pan. Repeat with remaining tortilla strips in two batches. Sprinkle with 1 tsp. salt. Set aside.
4. Purée 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.
5. Note: Nutritional analysis is per cup.
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