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The lime juice and cilantro give this soup an amazing fresh flavor. For a vegetarian alternative, leave out the chicken breast and add some shredded cheddar cheese and sour cream.
two 7-inch flour tortillas, vegetable spray
1 small red onion, peeled and finely chopped
1 large jalapeño pepper, seeded, cored and finely diced
2 Tbsp olive oil, 1–2 cloves garlic, crushed
2 tsp ground cumin
1 tsp salt, 1/4 tsp black pepper
5 cups stock
1 cup canned diced tomatoes
1/2 lb boneless, skinless chicken breasts,
cut into 1/2-inchcubes
1 can black beans, rinsed and drained
3/4 cup frozen corn kernels
1 Tbsp fresh lime juice
1 tsp hot sauce
2 Tbsp cilantro (firmly packed), chopped
Preheat the oven to 350°f (180°c). Spray both sides of the tortillas lightly with vegetable spray, then cut into 1/4-inch by 1 1/2-inch (5 mm by 4 cm) strips. Spread the strips in a single layer on a parchment-lined baking sheet and bake for 4 to 6 minutes, until crisp and lightly browned.
Over medium-low heat, sauté the onion and jalapeño in olive oil for 5 to 8 minutes, until soft. Add the garlic, cumin, salt and pepper and cook another 30 seconds, stirring constantly. Add the stock and tomatoes, bring to a boil, covered, over high heat. Reduce heat and simmer for 15 minutes.
Add the chicken and beans, cook 2 minutes and add the corn. Cook another 3 to 5 minutes, until the corn is warmed through and the chicken is fully cooked. Add the lime juice and hot sauce just before serving. Top each bowl with the cilantro and baked tortilla strips.
Excerpted from "Soup: A Kosher Collection" (Whitecap Books) by Pam Reiss. Photos by Chris Freeland from "Soup: A Kosher Collection" (Whitecap Books)
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