Tortilla Soup

Simple and Good. From Sunset Magazine

• Ready In: 55 mins
• Yields: 4 1/2 quarts

Ingredients

• 1  tablespoon  vegetable oil, plus more for frying
• 2  large onions, chopped
• 8  garlic cloves, minced
• 1  tablespoon  plus 1 1/2 tsp. coarse kosher salt
• 1  teaspoon ground cumin
• 1⁄2 teaspoon  red chili pepper flakes
• 12  cups reduced-sodium chicken broth
• 1 (28 ounce) can diced tomatoes
• 2  limes, juice of
• 1 (8 ounce) package  small corn tortillas, cut into 1/4-in .-thick strips (see Notes)
• 2  lbs chicken breasts, boneless and skinless cut into 1/4-in .-thick strips
• 1  cup  chopped fresh cilantro
•  sliced avocados, sour cream, grated Monterey jack cheese, additional chopped cilantro, and or   sliced green onion, for topping

Directions

1. Heat 1 tablespoons vegetable oil in a large pot (at least 5 qts.) over medium heat. Add onions and cook until translucent, 5 to 7 minutes. Stir in two-thirds of the garlic, 1 tablespoons salt, cumin, and chile flakes and cook 2 minutes.
2. Add broth, tomatoes, and half the lime juice and increase heat to a gentle simmer; cook 20 minutes.
3. Meanwhile, pour about 1 inches 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. Sprinkle with 1 teaspoons salt. Set aside.
4. Purée 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 teaspoons 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. Serve hot with tortilla strips and your choice of toppings.