Tortilla Soup

The charm here lies in the toppings, which guests can customize to their liking. Prep and Cook Time: 1 hour. Notes: No time to make tortilla strips? Store-bought chips will do in a pinch.

Total Time: 1 hour(s)
Yield: Makes about 4 1/2 qts. (serving size: 1 cup)

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

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

Calories:

142 (26% from fat)

Protein:

15g

Fat:

4.1g (sat 0.6)

Carbohydrate:

11g

Fiber:

1.5g

Sodium:

960mg

Cholesterol:

29mg