TORTILLA LIME SOUP

TORTILLA LIME SOUP image

Categories Soup/Stew Chicken Herb Vegetable Stew Low Fat Healthy

Yield 6 bowls

Number Of Ingredients 18

Ingredients

one large onion, diced .25"
one half lb celery, diced .25"
one medium carrot, diced .25"
1 small bell pepper, diced .25"
4 large tomatoes, diced .25"
3 large jalapenos, minced(de-seed for less spicy soup)
1 bunch cilantro, stems removed and rouch chopped
3 quarts chicken stock(reserve one to add while soup is cooking to replenish volume)
1.5 pounds white meat chicken breast,, hand shredded
juice from 4 large limes(use the large mexican limes whenever possible, as they have more acidity and are juicier than the persian variety)
.5 cup chili powder(light)
.25 cup garlic, minced
3/8th cup comino
salt to taste( i recommend 3 tbls but...)
.25 cup olive oil
6 corn tortillas, cut into small strips
1 large avocado, cut into slices 1/8" thick
sour cream(to top with if desired. this ingredient is optional)

Steps:

1)In a large stock pot,pour olive oil and heat over medium heat until oil begins to smoke. 2) In a seperate large stock pot,boil one large stewing hen with the vegetable peelings from your mis en plac(preparation)to get your chicken stock for your soup. boil for one hour, adding water as necessary,Remove chicken and allow to cool.Strain remaining stock and set aside for later use.When chicken has sufficiently cooled, remove all white meat and tear into bite size pieces.Set aside for later use. 3)In the first stock pot,add celery, carrots, bell peppers, onions,jalapenos, minced garlic with the chili powder and comino,and sautee until the vegetables are semi limp and well deglazed.(approximately 6-8 minutes) 4)Add the diced tomatoes, salt, and one half of the cilantro, stir in well, and sautee for an additional 8- 10 minutes, until the tomatoes began to break and liquify. 5)Add the lime juice and stir into the mixture and allow to simmer for 2 minutes. 6)Add 2 quarts of the chicken stock, and simmer for 30 minutes over medium heat, adding stock to replenish liquid level as needed. 7)Add remaining cilantro and the white meat chicken to the soup and allow to simmer for an additional 10-12 minutes. 8)fry the corn tortillas strips until they are crispy in a frying pan with oil.Remove strips from the oil and set aside to use for topping on the soup. 9)Ladle soup into large shallow serving bowls,and top with a generous amount of the fried corn tortilla strips, sliced avocado, and sour cream or fresh mexican cheese, if desired.