Sopa de Tortilla con Pollo

Makes 4 servings

First of all, there are a million different ways to make this mild Mexican soup. In this recipe, the cool crisp flavors of cilantro and lime combine really well with the ancho chile in the chili powder and tomato. As with most light soups, its the quality of the chicken broth that ultimately carries the soup.

ingredients

1 tbsp OLIVE OIL
1/2 finely chopped RED ONION
1 tsp CHILI POWDER
2 minced GARLIC CLOVES
1 14-oz can CHOPPED TOMATOES
SALT to taste
6 cups CHICKEN BROTH
3/4 lb cooked shredded CHICKEN BREAST
8 CORN TORTILLAS cut into fine strips
3 tbsp chopped CILANTRO
1/4 tsp CAYENNE or CHIPOTLE PEPPER
2 tbsp LIME JUICE
QUESO FRESCO for garnish
LIME WEDGES for garnish

directions

1
1. Heat the oil in a heavy soup pot over medium heat and add the onion.
2
2. Cook, stirring often, until tender, about 5 minutes.
3
3. Add salt, hot pepper and chili powder and stir together for a minute, then add the garlic and continue to cook, stirring, for another minute, until fragrant. If the pan seems dry and the ingredients look like they may scorch, add a bit more oil.
4
3. Add the tomatoes and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes.
5
4. Add the broth and shredded chicken breast, bring to a simmer, cover and simmer over low heat for 30 minutes.
6
5. While the soup is simmering, with a bit of olive oil toast the strips in a pan. Alternatively, you may also toast the tortilla strips in a single layer on plate in the microwave until crisp, turning the strips over about every 45 seconds.
7
6. Stir in the cilantro and let simmer for 1 minute.
8
7. Taste the broth and add salt to taste.
9
8. Stir in the lime juice and toasted tortilla strips.
10
9. Garnish with with the crumbled cheese and lime wedges and serve.