Chicken Tortilla Soup


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
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)
carrot (cut into 3 pieces)
celery stalk (cut in half crosswise)
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)


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.  (Recipe #265)

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.