Categories: Soup

Ingredients

• 1 lb. chicken breasts, cut into 1/2-inch pieces
• 1 tbsp. ground cumin
• 1 tbsp. ground coriander
• 1 tbsp. chili powder
• 2 tbsp. vegetable oil, plus more for frying tortillas
• 10 (6-inch) corn tortillas, 4 left whole, 6 cut into 1/4-inch wide strips
• 2 cups chopped onions
• 1 cup finely chopped seeded poblanos
• 2 large jalapenos, chopped
• 1/2 cup chopped fresh cilantro (stems included)
• 2 tbsp. chopped garlic
• 1 1/2 tsp salt
• 1 tbsp. tomato paste
• 8 cups Rich Chicken Stock (See recipe)
• 1 tbsp. fresh lime juice
• 1/2 cup chopped fresh cilantro leaves, for garnish

Directions

1. In a medium bowl, toss the chicken with the cumin, coriander, and chili powder until evenly coated. Set aside.

2. Heat 1 inch of vegetable oil in a 10-inch skillet over medium heat until hot but not smoking. Frying one at a time, add the whole tortillas to the hot oil and fry until golden, about 2 minutes per side. Using tongs, transfer to paper towels to drain. Add the tortilla strips in batches to the oil and fry, stirring as needed, until golden. Using tongs or a slotted spoon, transfer the fried strips to paper towels to drain until ready to use.

3. Heat the 2 tbsp. oil in a 4-quart or larger soup pot over medium-high heat. Add the onions, peppers, cilantro, garlic and salt and cook, stirring as needed, until the onions are soft and golden, about 10 minutes. Stir in the tomato paste and cook for 1 minute. Add the chicken and cook until browned, about 5 minutes. Add the stock, increase the heat to high, and bring to a boil. Break up the fried whole tortillas and add to the pot. Reduce the heat to a simmer and cook, uncovered, for 45 minutes. Remove from the heat and stir in the lime juice.

4. Ladle the soup into bowls. Garnish with the chopped cilantro leaves and fried tortillas strips.

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