Ingredients
1
cup plus 2 tbsp olive oil
2
6-inch corn tortillas, cut into strips
6
cups canned low-salt chicken broth
2
tbsp minced fresh cilantro
1
tbsp minced fresh oregano
1
tsp apple cider vinegar
1
to 2 tbsp fresh lime juice
1
skinless boneless chicken breast half, thinly sliced crosswise
1/2
cup chopped seeded tomato
1/2
cup chopped green bell pepper
1/2
cup chopped white onion
Directions
1.
Heat 1 cup oil in medium skillet over medium heat. Working in batches, add tortilla strips; fry until golden, about 2 minutes. Transfer to paper towels; drain.
2.
Mix broth and next 4 ingredients in large saucepan; bring to boil. Reduce heat; simmer 15 minutes. Add lime juice; season with salt and pepper. (Tortilla strips and soup can be made 1 day ahead. Store strips airtight at room temperature. Cover soup and chill; rewarm before continuing.)
3.
Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; sauté 3 minutes. Add tomato, bell pepper and onion. Sauté until chicken is cooked through, about 2 minutes longer.
4.
Place 1 lime slice in each of 6 bowls. Ladle soup over. Mound tortilla strips and chicken mixture in center of each.
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