Mexican Tortilla Soup with Chicken and Limes
A savory, traditional 16th century soup from the Yucatan peninsula.
1 large onion, finely chopped
2 - 3 boneless, skinless chicken breast halves, sliced
5 cloves garlic, chopped
8 cups chicken broth
2 cups water
1 - 2 tablespoons tomato paste
1 tablespoon bottled hot pepper sauce
Juice of 2 limes (plus one for garnish)
8 small, corn tortillas, cut into strips
In a large soup pot, saute onions in olive oil until translucent. Add chicken, stirring until almost cooked through. Add garlic, stirring for a few seconds. Mix in stock and water, tomato paste, pepper sauce and limes. Bring to a boil and let simmer 7 minutes.
Meanwhile, heat a little vegetable oil in a large skillet. Add tortilla strips and saute until crispy, seasoning with salt. Ladle soup into bowls and top with tortilla strips and a squeeze of lime. Serves 6.