1. In a large saucepan over high heat, bring 3. 2. 5 quarts of the broth to a boil. 3. Reduce the heat so the stock boils gently and boil until reduced by half to about 7 cups (about 30 minutes). 4. In a separate saucepan, combine the chicken breasts with the remaining 2 cups of broth. 5. Bring to a simmer and cook gently until the chicken is opaque thruout when cut into with a knife, about 10 minutes. 6. Transfer to a cutting board, and, when cool enough to handle, cut the chicken breasts into bite-sized pieces. 7. Set aside. 8. Discard the stock. 9. In another skillet, warm the olive oil. 10. Add the onion and saute, stirring occasionally until tender and translucent, about 10 minutes. 11. Add the garlic and jalapeno chile and cook for 1-2 minutes to soften. 12. Add to the reduced broth, raise the heat to high, and bring to a boil. 13. Reduce the heat to low, add the cooked chicken, the tomatoes, cilantro, lime juice, salt and pepper and simmer until the chicken is heated thru, about 5 minutes. 14. Taste and adjust seasoning. 15. While the soup is cooking, pour vegetable oil into a deep frying pan to a depth of 2 inches. 16. Working in batches, drop in tortilla strips and fry until golden and crisp, about 2 minutes. 17. Using a slotted spoon, transfer the fried tortilla strips to paper towels to drain. 18. Ladle the soup into warmed bowls. 19. Sprinkle lime pieces and tortilla evenly over the tops. 20. Serve immediately. 21. Also good with sliced avocado. ---------------------------------------------------------------------------
Nutrition
Ingredients
