Chicken Tortilla Soup With Lime |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe comes from Rachel Ray's cookbook, 365:No Repeats. It is an easy soup that is guaranteed to please those spicy food lovers. Ingredients:
2 tbsp extra-virgin olive oil |
1 1/2 lbs chicken tenders |
salt and freshly ground pepper |
3 cloves garlic, chopped |
1 green bell pepper, cored, seeded and chopped |
1 large onion, chopped |
1 jalapeno, minced |
2 celery ribs, finely chopped |
1/2 tbsp ground cumin |
1 tbsp ground coriander |
2 cups yellow corn tortilla chips |
2 tsp tabasco |
1 quart chicken broth or stock |
1/2 cup sour cream, for garnish |
zest and juice of 2 limes |
1/2 cup fresh cilantro leaves, chopped |
4 scallions, white and green parts, thinly sliced |
Directions:
1. Preheat a medium soup pot over medium-high heat and add the extra virgin olive oil.
2. Chop the chicken tenders into bite-sized pieces.
3. Season the chicken with salt and pepper and add to the hot soup pot. Lightly brown the chicken, 3 to 4 minutes, then add the garlic, bell pepper, onion, jalapenos, celery,cumin, coriander, salt and pepper. Continue to cook for 3 minutes, stirring frequently.
4. While that is cooking, crush tortilla chips until well ground.
5. Add the ground tortilla chips to the soup pot and stir to combine.
6. Add the chicken stock and bring to a simmer.
7. Simmer for 15 minutes
8. Ladle the soup into bowls and garnish with sour cream.
9. Pass the lime zest, chopped cilantro, and sliced scallions in shallow bowls for each person to add to taste.
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