Recipes from Mexico :: Mexican Soups and Stews
1 large red bell pepper, seeded and chopped
1 onion, minced
1 clove garlic, minced
2 Tbsp. oil
2 tomatoes, peeled, seeded and chopped
3 fresh jalapeño chiles, seeded and minced
6 c. chicken broth
1 lime, halved crosswise and juiced
(reserve the juice and shells)
3 Tbsp. oil
6 small corn tortillas, halved and cut crosswise
into 1/2-in. strips
1 1/2 (one and one-half) c. cooked and shredded chicken breast
Salt, to taste
Pepper, to taste
6 lime slices
In saucepan, cook red bell pepper, onion and garlic in 2 Tbsp. of oil over low heat, stirring until pepper is softened. Add tomatoes and cook, stirring, for 2 mins. Add chiles, broth, lime juice and shells. Bring the liquid to a boil and simmer for 5 mins. Discard lime shells.
In large skillet, heat remaining 3 Tbsp. of oil over moderate heat until hot, but not smoking. Cook tortilla strips in batches, stirring until golden and crisp, about 30 seconds to 1 minute. Transfer strips to paper towels to drain. Keep strips warm in a 250 degree F oven. Add chicken to broth mixture and simmer until chicken is heated through. Season soup with salt and pepper.
To serve, ladle into bowls. Add some fried tortilla strips. Float a lime slice in the center of each serving.
