How many times have you ordered tortilla soup at your favorite restaurant and wanted to duplicate the same taste for your family and friends at home? Here’s a recipe that we snagged from MyRecipes.com that makes having great soup at home ~~~~> Enjoy!
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
Total: 1 Hours
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.
Source: My Recipes