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Lime Soup with Tortilla Strips & Chicken

Source of Recipe


Bon Appetit, August 2000






List of Ingredients



• 1 cup plus 2 Tbsp olive oil
  
• 2 (6-inch) corn tortillas, cut into strips
  
• *
  
• 6 cups canned, low-salt chicken broth
  
• 2 Tbsp minced fresh cilantro
  
• 1 Tbsp minced fresh oregano
  
• 1 tsp apple cider vinegar
  
• 1/2 tsp ground cumin
  
• 1 to 2 Tbsp fresh lime juice
  
• *
  
• 1 skinless, boneless chicken breast half, thinly sliced crosswise
  
• 1/2 cup seeded, chopped tomato
  
• 1/2 cup chopped green bell pepper
  
• 1/2 cup chopped white onion
  
• *
  
• 6 lime slices
  






Instructions



1. Heat 1 cup oil in a medium skillet over medium heat. Working in batches, add tortilla strips; fry until golden, about 2 minutes. Transfer to paper towels; drain.
   
   
2. Mix broth and next 4 ingredients in a large saucepan; bring to boil. Reduce heat; simmer 15 minutes. Add lime juice; season with salt and pepper. (Tortilla strips and soup can be made 1 day ahead. Store strips airtight at room temperature. Cover soup and chill; re-warm before continuing.)
   
   
3. Meanwhile, heat remaining 2 tablespoons oil in a heavy, large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; saute 3 minutes. Add tomato, bell pepper, and onion. Saute until chicken is cooked through, about 2 minutes longer.
   
   Place 1 lime slice in each of 6 bowls. Ladle soup over. Mound tortilla strips and chicken mixture in center of each.
   
   Makes 6 servings.