Mexican Tortilla Soup with Lime

Ingredients

• 1 tbsp Olive oil
• 1/2 medium Yellow onion
• 2 cloves Garlic
• 1 tsp Ground cumin
• 1/2 tsp Chili powder
• 1/2 tsp Dried oregano
• 3 cups Chicken broth
• 1 cup Cooked shredded chicken (or canned beans, drained)
• 1/2 cup Canned diced tomatoes
• 3 small Corn tortillas
• 1 medium Lime
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)

Instructions

1. 1

   Prep (about 15 minutes): Slice the onion thinly and mince the garlic. Shred or measure the cooked chicken (or drain beans). Cut the tortillas into thin strips. Zest and juice the lime.

2. 2

   Cook (about 20 minutes): Heat olive oil in a pot over medium heat. Cook onion until softened, 4–5 minutes, then add garlic and cook 30 seconds. Stir in cumin, chili powder, and oregano until fragrant, about 30 seconds.

3. 3

   Add broth and diced tomatoes to the pot. Bring to a simmer and cook 12–15 minutes, stirring occasionally. Add the shredded chicken (or beans) to warm through; season with salt and pepper to taste.

4. 4

   Finish and serve: While the soup simmers, crisp the tortilla strips in a dry skillet or lightly oiled pan until golden and crisp, 3–4 minutes. Ladle soup into bowls and top with crispy tortilla strips. Finish with lime juice and a little zest.