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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Simple and Good. From Sunset Magazine Ingredients:
1 tablespoon vegetable oil, plus more for frying |
2 large onions, chopped |
8 garlic cloves, minced |
1 tablespoon plus 1 1/2 tsp. coarse kosher salt |
1 teaspoon ground cumin |
1/2 teaspoon red chili pepper flakes |
12 cups reduced-sodium chicken broth |
1 (28 ounce) can diced tomatoes |
2 limes, juice of |
1 (8 ounce) package small corn tortillas, cut into 1/4-in .-thick strips (see notes) |
2 lbs chicken breasts, boneless and skinless cut into 1/4-in .-thick strips |
1 cup chopped fresh cilantro |
sliced avocados, sour cream, grated monterey jack cheese, additional chopped cilantro, and or sliced green onion, for topping |
Directions:
1. Heat 1 tablespoons 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 tablespoons 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 inches 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 teaspoons 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 teaspoons 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.
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