6 cups chicken broth
1/2 teaspoon red pepper flakes
1/2 teaspoon chili powder
1/2 teaspoon dry cilantro
1 cup shredded chicken
2 (15-ounce) can chopped tomatoes
large yellow onion, cut into large wedges
1 lime, quartered
Kosher salt
fresh ground black pepper
1 cup canola oil
2 flour tortillas
Directions
In a large pot over medium-high heat, combine the broth with the chicken, onion, tomatoes, red pepper flakes, chili powder, cilantro, lime, pepper, and salt to taste. Bring to a simmer.
While soup is heating, heat the oil in a medium skillet over medium-high heat.
Cut the tortillas into thin strips and fry them in batches until they are golden brown. Drain on paper towels or a paper bag and season with salt. When the soup is hot, taste and adjust the seasoning. Serve it in bowls topped with the tortilla strips.
Serving Yield: 8
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