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“Simple and Good. From Sunset Magazine”
READY IN:
55mins
YIELD:
4 1/2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 1 tablespoons 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 tablespoons 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 inches 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 teaspoons 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 teaspoons 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.

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