Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons extra-virgin olive oil
  • 2 medium-size onions (chopped)
  • 2 cloves garlic (minced)
  • 1½ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon pure ancho chile powder
  • 1 can (14.5 ounces) crushed tomatoes
  • 6 cups chicken broth (preferably low-sodium)
  • Kosher or coarse salt and freshly ground black pepper (to taste)
  • 3 skinless boneless chicken breasts (about 1½ pounds)
  • Canola or vegetable oil (for panfrying)
  • 6 corn tortillas (halved and cut crosswise into thin strips)
  • Juice of 1 lime
  • 1 or 2 avocados (peeled and diced)
  • 1 cup shredded Monterey Jack cheese
  • ½ cup coarsely chopped fresh cilantro leaves
  • Salsa or Pico de Gallo
  • 1 lime (cut into wedges)

Instruction

  • Heat the olive oil in a large stockpot over medium heat. Add the onions and garlic and sauté until tender and golden, 5 minutes. Stir in the cumin, coriander, and chile powder and cook until fragrant, 1 minute. Add the tomatoes and chicken broth, season with salt and pepper, and bring to a simmer over high heat. Add the chicken breasts and lower the heat to medium-low . Simmer uncovered (don’t let the soup come to a boil), stirring occasionally, until the chicken is just barely cooked through, about 12 minutes. Remove the chicken to a plate and let sit until cool enough to handle. Keep the soup gently simmering over medium-low heat.
  • Meanwhile, pour the oil to a depth of 1 inch into a medium-size skillet and heat over medium-high heat. Line a plate with a couple of paper towels. When the oil is hot, add the tortilla strips in batches and fry, stirring often, until they are crisp and lightly colored, about 2 minutes. Remove with a slotted spoon to the plate and sprinkle lightly with salt while they are still hot.
  • Shred the slightly cooled chicken, and stir it and the lime juice into the soup.
  • Ladle the soup into soup bowls and top with the fried tortilla strips, along with your choice of diced avocado, cheese, cilantro, salsa, and lime wedges.