When it comes to gourmet tortilla soup, this recipe is certain to bowl you over. Infused with lime, jalapenos and garlic, it's chicken soup for the stomach and the soul. Play your tortilla chips right with this scrumptious southwestern dish.
1 large red bell pepper, seeded and chopped 1 onion, minced 1 clove garlic, minced 2 tbsp. oil 2 tomatoes, peeled, seeded and chopped 3 fresh jalapeno chiles, seeded and minced 6 cups chicken broth 1 lime, halved crosswise and juiced (reserve the juice and shells) 3 tbsp. oil 6 small corn tortillas, halved and cut crosswise into 1/2-inch strips 1 1/2 cups cooked and shredded chicken breast Salt, to taste Pepper, to taste 6 lime slices
In saucepan, cook red bell pepper, onion and garlic in 2 tbsp. of oil over low heat, stirring until pepper is softened. Add tomatoes and cook, stirring, for 2 minutes. Add chiles, broth, lime juice and lime skins. Bring the liquid to a boil and simmer for 5 minutes. Discard lime skins. In large skillet, heat remaining 3 tbsp. of oil over moderate heat until hot and cook tortilla strips in batches, stirring until golden and crisp, about 30 seconds to 1 minute. Transfer strips to paper towels to drain. Keep strips warm in a 250-degree oven. Add chicken to broth mixture and simmer until chicken is heated through. Season soup with salt and pepper. To serve, ladle into bowls. Add some fried tortilla strips. Float a lime slice in the center of each serving.
Ready in 30 min. 6 servings