Ingredients Jump to Instructions ↓

  1. 1 cup plus 2 tablespoons olive oil

  2. 2 6-inch corn tortillas, cut into strips

  3. 6 cups canned low-salt chicken broth

  4. 2 tablespoons minced fresh cilantro

  5. 1 tablespoon minced fresh oregano

  6. 1 teaspoon apple cider vinegar

  7. 1/2 teaspoon ground cumin

  8. 1 to 2 tablespoons fresh lime juice

  9. 1 skinless boneless chicken breast half, thinly sliced crosswise

  10. 1/2 cup chopped seeded tomato

  11. 1/2 cup chopped green bell pepper

  12. 1/2 cup chopped white onion

  13. 6 lime slices

Instructions Jump to Ingredients ↑

  1. Heat 1 cup oil in medium skillet over medium heat. Working in batches, add tortilla strips; fry until golden, about 2 minutes. Transfer to paper towels; drain.

  2. Mix broth and next 4 ingredients in large saucepan; bring to boil. Reduce heat; simmer 15 minutes. Add lime juice; season with salt and pepper. (Tortilla strips and soup can be made 1 day ahead. Store strips airtight at room temperature. Cover soup and chill; rewarm before continuing.)

  3. Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; sauté 3 minutes. Add tomato, bell pepper and onion. Sauté until chicken is cooked through, about 2 minutes longer.

  4. Place 1 lime slice in each of 6 bowls. Ladle soup over. Mound tortilla strips and chicken mixture in center of each.


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