I made this last night for friends and its one of my new favorites! Unless you have a big group of people or want a lot of leftovers, I would recommend cutting the recipe in half. I also have frozen leftovers nicely. It makes a lot!
You can make this without cilantro if you are not a fan, like me.
1 tablespoon vegetable oil, plus more for frying
2 large onions, chopped
8 cloves garlic, minced
1 tablespoon plus 1 1/2 tsp. coarse kosher salt
1 teaspoon ground cumin
1/2 teaspoon red chile flakes
12 cups reduced-sodium chicken broth
1 can (28 oz.) diced tomatoes
Juice of 2 limes
2 pounds boneless, skinless chicken breast, cut into 1/4-in.-thick strips1 cup chopped fresh cilantroSliced avocado, sour cream, grated Monterey jack cheese, additional chopped cilantro, and/or sliced green onions for toppingTortilla strip chips
Heat 1 tbsp. 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 tbsp. salt, cumin, and chile flakes and cook 2 minutes.
Add broth, tomatoes, and half the lime juice and increase heat to a gentle simmer; cook 20 minutes.
Let soup cool for about 10 minutes off the heat. 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 tsp. 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.
Recipe Borrowed From: Sunset Magazine
*WW Friendly! 1 Freestyle Point per serving, plus add points for any toppings. I use RF Shredded Cheese and Non Fat Greek Yogurt for topping.