Lime Soup with Tortilla Strips and Chicken Recipe

Lime Soup with Tortilla Strips and Chicken Recipe

  • 1 cup plus 2 tablespoons olive oil
  • 2 6-inch corn tortillas, cut into strips
  • 6 cups canned low-salt chicken broth
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon minced fresh oregano
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon ground cumin
  • 1 to 2 tablespoons fresh lime juice
  • 1 skinless boneless chicken breast half, thinly sliced crosswise
  • 1/2 cup chopped seeded tomato
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped white onion
  • 6 lime slices
  1. Heat 1 cup oil in 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 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; rewarm before continuing.)
  3. Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; sauté 3 minutes. Add tomato, bell pepper and onion. Sauté until chicken is cooked through, about 2 minutes longer.
  4. Place 1 lime slice in each of 6 bowls. Ladle soup over. Mound tortilla strips and chicken mixture in center of each.
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