Tortilla Soup

Ingredients

• 6 servings monterrey jack cheese sour grated sliced chopped for topping
• 28 oz tomatoes diced canned
• 1 tablespoon kosher salt 
• 8 oz corn tortillas cut into 1/4-in.-thick strips (see notes)
• 1 cup cilantro leaves fresh chopped
• 8 cloves garlic minced
• 1 teaspoon ground cumin 
• 2  juice of lime 
• 12 cups chicken broth reduced-sodium
• 2 large onion chopped
• 0.5 teaspoon pepper red
• 2 pounds chicken breast boneless skinless cut into 1/4-in.-thick strips
• 1 tablespoon vegetable oil for frying plus more

Equipment

• bowl
• paper towels
• pot
• blender
• baking pan
• slotted spoon

Directions

1. Heat 1 tbsp. vegetable oil in a large pot (at least 5 qts.) over medium heat.
2. Add onions and cook until translucent, 5 to 7 minutes. Stir in two-thirds of the garlic, 1 tbsp. salt, cumin, and chile flakes and cook 2 minutes.
3. Add broth, tomatoes, and half the lime juice and increase heat to a gentle simmer; cook 20 minutes.
4. Meanwhile, pour about 1 in. of vegetable oil into a small frying pan set over medium-high heat. When oil is hot but not smoking, add one-third of the tortilla strips and cook until golden brown and crisp, about 2 minutes. With a slotted spoon, transfer strips to a paper towel-lined baking pan. Repeat with remaining tortilla strips in two batches.
5. Sprinkle with 1 tsp. salt. Set aside.
6. Pure soup in batches in a blender. Return soup to pot and resume simmering. In a small bowl, toss chicken with remaining lime juice, garlic, and 1/2 tsp. salt. Marinate at room temperature for 10 minutes, then add to soup and simmer 5 minutes, until chicken is just cooked through. Stir in cilantro.
7. Serve hot with tortilla strips and your choice of toppings.