Chicken Tortilla Soup with Lime From the Kitchen of: Amy Warneke

Chicken Tortilla Soup with Lime From the Kitchen of: Amy Warneke

INGREDIENTS
2 tablespoons extra-virgin olive oil
1 1/2 pounds chicken
Salt and freshly ground pepper
3 garlic cloves, chopped
1 green pepper, cored, seeded, & chopped
1 large onion, chopped
1 jalapeno, minced
2 celery ribs, finely chopped
1/2 tablespoon ground cumin
1 tablespoon ground coriander
2 cups yellow corn tortilla chips
2 teaspoons hot sauce, such as Tabasco
1 quart chicken stock or broth
1/2 cup of sour cream, for garnish
Zest and juice of 2 limes
1/2 cup fresh cilantro leaves, chopped
4 scallions, white and green parts, thinly sliced

Preheat a medium soup pot over medium-high heat and add the olive oil
twice
around the pan.  Chop the chicken into bite-size pieces.  Season the
chicken with
salt and pepper and add to the hot soup pot.  Lightly brown the chicken,
3 to 4
minutes, then add the garlic, bell peppers, onions, jalapenos, celery,
cumin,
coriander, salt and pepper.  Continue to cook for 3 minutes, stirring
frequently.  

While that is cooking, place the tortilla chips in a food processor and
process until  well ground.  If you don’t have a food processor, place the chips in a
sealable
plastic storage bag and crush with a rolling pin.  Add the ground tortilla
chips to the soup pot and stir to combine.  Add the chicken stock and bring
the soup to a
simmer.  Simmer the soup for 15 minutes.

Ladle the soup into bowls and garnish with the sour cream.  Pass the
lime zest,
chopped cilantro, and sliced scallions in shallow bowls for each person
to add to
taste.

Yields:  4 servings.  
From the Kitchen of: Amy Warneke