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Tortilla Soup
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| 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 Preparation 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. Note: Nutritional analysis is per cup. Nutritional Information Amount per serving Calories: 142 Calories from fat: 26% Protein: 15g | |
| Fat, 4.1g | |
Saturated fat: 0.6g
Carbohydrate: 11g
Fiber: 1.5g
Sodium: 960mg
Cholesterol: 29mg
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