Tortilla Soup

By myoung

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/2 medium red onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• Pinch cayenne pepper
• 3 1/2 cups lower-sodium chicken broth
• 1 can (14.4 ounces) diced tomatoes, with juice
• 3/4 pound boneless, skinless chicken breasts, cut into 1/2" cubes
• 3 tablespoons fresh lime juice
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh cilantro

Preparation

Step 1

In a medium saucepan, heat the oil over medium-low heat. Add the onion, garlic, cumin, and cayenne. Cook, stirring often, until the onion is softened, about 4 minutes.

Add the broth and tomatoes and their juice. Bring to a boil. Reduce the heat and simmer for 5 minutes. Add the chicken and return to a simmer. Cook until the chicken is cooked through, about 4 minutes.

Remove the pan from the heat and stir in the lime juice. Season with salt and pepper to taste. Ladle the soup into 4 bowls and sprinkle with the cilantro.