Chicken Tortilla Soup

This easy to make soup features a perfect blend of ingredients to make a flavorful and filling dish. It also makes great leftovers. The corn tortilla strips provide a tasty added crunch!

Recipe prepared by Chef Bill Doyle, CEC.
Nutrition facts by Georgia Giannopoulos, RD, CDN, CNSC and Rachel Stahl, RD, Culinary Nutrition Fellow.

Recipe Yield:4 1/2 Quarts, 18 servings (8 oz/serving)

Ingredients

•  5 tablespoons canola oil
•  2 large onions, chopped
•  8 teaspoons garlic, finely chopped
•  1 tablespoon salt, kosher
•  1 teaspoon cumin, ground
•  1/2 teaspoon pepper, red, crushed
•  3 quarts chicken broth, low sodium
•  28 oz tomatoes, diced, canned
•  2 limes, juiced
•  8 tortillas, corn, cut into 1/8" strips
•  2 pounds chicken breast, boneless, skinless, cut into 1/4" strips
•  1 cup fresh cilantro, chopped, fresh

Directions

1.  Heat 1 tablespoon oil in a large pot over medium-high heat. Add onions and garlic and saute until fragrant. Then add salt, cumin and red pepper flakes. Cook 2 minutes.
2.  Stir in broth, canned tomatoes and half the lime juice. Simmer uncovered 20 minutes.
3.  While mixture is simmering, in a medium skillet, heat 1/4 cup oil. Add tortilla strips and saute until crisp. Set aside
4.  Puree broth using an immersion blender or regular blender in small batches.
5.  In a large bowl, marinate the chicken by adding it to the remaining lime juice. Cover the bowl and allow chicken to marinate in the refrigerator for a minimum of 20 minutes to allow the chicken to infuse with flavor.
6.  Add marinated chicken to simmering broth until thoroughly cooked (approximately 20 minutes).
7.  Ladle the soup into bowls and serve hot. Garnish with cilantro and tortilla strips.

Nutrition Facts