Lime Soup With Tortilla Strips And Chicken - cooking recipe

Ingredients

1 cup olive oil
2 tablespoons olive oil
2 corn tortillas, strips
6 cups chicken broth
2 tablespoons fresh cilantro, minced
1 tablespoon fresh orange juice
1 teaspoon apple cider vinegar
1/2 teaspoon ground cumin
1 tablespoon fresh lime juice
1 boneless skinless chicken breast, thinly sliced
1/2 cup tomatoes, seeded and chopped
1/2 cup green bell pepper, chopped
1/2 cup white onion, chopped
6 slices limes

Preparation

Heat 1 cup oil in medium skillet over medium heat.
Working in batches, add tortilla strips; fry until golden, about 2 minutes.
Transfer to paper towels; drain.
Mix broth and next 4 ingredients in large saucepan; bring to boil.
Reduce heat; simmer 15 minutes.
Add lime juice; season with salt and pepper.
(Tortilla strips and soup can be made 1 day ahead. Store strips airtight at room temperature. Cover soup and chill; rewarm before continuing.)
Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat.
Sprinkle chicken with salt and pepper.
Add chicken to skillet; saute 3 minutes.
Add tomato, bell pepper and onion.
Saute until chicken is cooked through, about 2 minutes longer.
Place 1 lime slice in each of 6 bowls.
Ladle soup over.
Mound tortilla strips and chicken mixture in center of each.