Chicken, Tortilla And Lime Soup

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 4 quarts chicken broth
• 1 1/4 lbs boneless skinless chicken tenders
• 3 tablespoons olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 3 teaspoons minced jalapeno peppers
• 1 (10 ounce) can tomatoes, peeled,seeded and diced
• 6 tablespoons cilantro
• 6 tablespoons lime juice
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground pepper
• 6 corn tortillas

Recipe

• 1 in a large saucepan over high heat, bring 3.
• 2 5 quarts of the broth to a boil.
• 3 reduce the heat so the stock boils gently and boil until reduced by half to about 7 cups (about 30 minutes).
• 4 in a separate saucepan, combine the chicken breasts with the remaining 2 cups of broth.
• 5 bring to a simmer and cook gently until the chicken is opaque thruout when cut into with a knife, about 10 minutes.
• 6 transfer to a cutting board, and, when cool enough to handle, cut the chicken breasts into bite-sized pieces.
• 7 set aside.
• 8 discard the stock.
• 9 in another skillet, warm the olive oil.
• 10 add the onion and saute, stirring occasionally until tender and translucent, about 10 minutes.
• 11 add the garlic and jalapeno chile and cook for 1-2 minutes to soften.
• 12 add to the reduced broth, raise the heat to high, and bring to a boil.
• 13 reduce the heat to low, add the cooked chicken, the tomatoes, cilantro, lime juice, salt and pepper and simmer until the chicken is heated thru, about 5 minutes.
• 14 taste and adjust seasoning.
• 15 while the soup is cooking, pour vegetable oil into a deep frying pan to a depth of 2 inches.
• 16 working in batches, drop in tortilla strips and fry until golden and crisp, about 2 minutes.
• 17 using a slotted spoon, transfer the fried tortilla strips to paper towels to drain.
• 18 ladle the soup into warmed bowls.
• 19 sprinkle lime pieces and tortilla evenly over the tops.
• 20 serve immediately.
• 21 also good with sliced avocado.