Lime Soup With Tortilla Strips and Chicken

A very tasty, light, refreshing soup. I sometimes make this ahead and keep it warm in the crockpot. I also don't use nearly as much oil as the recipe calls for. From Bon Appetit.

• Ready In: 35 mins
• Serves: 6

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

Directions

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