Mexican Tortilla

Updated at: Thu, 17 Aug 2023 13:53:53 GMT

Step 1

Heat the olive oil in a large stockpot over medium heat.

Step 2

Add the onions and garlic and sauté until tender and golden, 5 minutes.

Step 3

Stir in the cumin, coriander, and chile powder and cook until fragrant, 1 minute.

Step 4

Add the tomatoes, beans,, corn and chicken broth, season with salt and pepper, and bring to a simmer over high heat.

Step 5

Add the chicken breasts and lower the heat to medium-low.

Step 6

Simmer uncovered (don't let the soup come to a boil), stirring

Step 7

occasionally, until the chicken is just barely cooked through, about 12 minutes.

Step 8

Remove the chicken to a plate and let sit until cool enough to handle.

Step 9

Keep the soup gently simmering

Step 10

over medium-low heat.

Step 11

Meanwhile, pour the canola oil to a depth of 1 inch into a medium-size skillet and heat over medium-high heat.

Step 12

Line a plate with a couple of paper towels.

Step 13

When the oil is hot, add the tortilla strips in batches and fry, stirring often, until they are crisp and lightly colored, about 2 minutes.

Step 14

Remove with a slotted spoon to the plate and sprinkle lightly with salt while they are still hot.

Step 15

Shred the slightly cooled chicken, and stir it and the lime

Step 16

juice into the soup.

Step 17

Ladle the soup into soup bowls and top with the fried tortilla strips, along with your choice of diced avocado, cheese, cilantro, salsa, and lime wedges.

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