Ingredients
-
1 cup olive oil
-
2 tablespoons olive oil
-
2 corn tortillas, strips
-
6 cups chicken broth
-
2 tablespoons fresh cilantro, minced
-
1 tablespoon fresh orange juice
-
1 teaspoon apple cider vinegar
-
1/2 teaspoon ground cumin
-
1 tablespoon fresh lime juice
-
1/2 cup tomatoes, seeded and chopped
-
1/2 cup white onion, chopped
-
1 boneless skinless chicken breast, thinly sliced
-
1/2 cup green bell pepper, chopped
-
6 slices limes
Instructions
- 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.
- 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.)
- 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.
- Place 1 lime slice in each of 6 bowls.
- Ladle soup over.
- Mound tortilla strips and chicken mixture in center of each.