Chicken Tortilla Soup

Ingredients

8
corn tortillas (omit for low carb version)
2 tablespoons
lime salt (kosher salt mixed with grated lime zest from 1 lime)
2 cups
thinly sliced onion
3⁄4 teaspoons
salt
1⁄2 teaspoon
coarsely ground black pepper
1 dash
ground allspice
3 pounds
chicken pieces (skinned, bone in)
1 quart
chicken broth
2 cloves
garlic (crushed)
1
carrot (cut into 3 pieces)
1
celery stalk (cut in half crosswise)
1
bay leaf
1⁄4 cup
ground red chiles
1 tablespoon
dried oregano
1 tablespoon
ground cumin
1 cup
diced avocado (for garnish)
1⁄2 cup
sour cream (for garnish)
1⁄2 cup
chopped fresh cilantro (for garnish)
Yields:
servings

Instructions

Preheat oven to 350 degrees. Brush tortillas in olive oil and sprinkle some lime salt on to each. Cut each tortilla in half, then cut halves into 1/4-inch strips. Arrange strips in a single layer on a baking sheet. Bake for six minutes or until lightly browned. Combine onion and next nine ingredients (up to bay leaf) in a stockpot. Simmer for 30 minutes. Remove chicken from broth, cool slightly. Remove chicken from bones and cut meat into bite-sized pieces. Discard bones. Strain stock through a sieve into a bowl and discard solids. Return stock to cooker, stir in ground chiles, oregano, cumin and chicken. Let stand 5 minutes. Divide soup evenly among eight bowls. Top each serving with two tablespoons avocado, one tablespoon sour cream, tortilla strips and a pinch of cilantro.