Lime And Tortilla Soup
|Oil||2 Cup (32 tbs) (For Frying Tortillas, plus 2 teaspoon)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|California chile/1/4 cup canned chopped green chilies||1 , roasted, peeled, chopped|
|Chicken broth||4 Cup (64 tbs)|
|Shredded cooked chicken||1 Cup (16 tbs)|
|Tomato||1 , chopped|
|Lime juice||1 Tablespoon (Or More)|
|Lime slices||4 Large|
Cut tortillas into 1/2 x 2-inch strips.
Fry in 1/2-inch 365-degree oil in small skillet until brown and crisp; drain on paper towel.
Saute onion and chili pepper in 2 teaspoons oil in large saucepan until tender but not brown.
Add chicken broth, chicken and salt.
Simmer, covered, for 20 minutes.
Simmer for 5 minutes.
Stir in lime juice.
Sprinkle tortilla strips into soup bowls; ladle soup into prepared bowls.
Top each serving with slice of lime.