This was great. I made only wee modifications per lack of a minor item or two and my browsing of Cooking Light's fairly similar recipe. I did include corn and Worcestershire sauce as called for in that recipe, and were there a can of black beans in the house, I'd have added it. I cooked the chicken in the soup pot with the onions and garlic, shredded it there and added the other ingredients. I was left wondering how well my immersion blender was going to puree shredded chicken! I never found out because I forgot to puree anything! Not that it mattered- the chunks of colorful ingredients made it really beautiful. In the future, I will always puree only about half! I like the idea of adding zucchini as suggested by some (have seen it in other similar recipes) and I added very little salt, so suspect the amount in the recipe would be too much for me, too.
The charm here lies in the toppings, which guests can customize to their liking. This soup is a simple, yet popular weeknight favorite that will never disappoint on a chilly winter evening.
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- Calories: 142
- Calories from fat: 26%
- Protein: 15g
- Fat: 4.1g
- Saturated fat: 0.6g
- Carbohydrate: 11g
- Fiber: 1.5g
- Sodium: 960mg
- Cholesterol: 29mg
- 1 tablespoon vegetable oil, plus more for frying
- 2 large onions, chopped
- 8 cloves garlic, minced
- 1 tablespoon plus 1 1/2 tsp. coarse kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon red chile flakes
- 12 cups reduced-sodium chicken broth
- 1 can (28 oz.) diced tomatoes
- Juice of 2 limes
- 1 package (8 oz.) small corn tortillas, cut into 1/4-in.-thick strips (see Notes)
- 2 pounds boneless, skinless chicken breast, cut into 1/4-in.-thick strips
- 1 cup chopped fresh cilantro
- Sliced avocado, sour cream, grated Monterey jack cheese, additional chopped cilantro, and/or sliced green onions for topping
- 1. Heat 1 tbsp. 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 tbsp. 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 in. 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 tsp. 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 tsp. 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.
- Note: Nutritional analysis is per cup.
No time to make tortilla strips? Store-bought chips will do in a pinch.
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