Chicken Tortilla Soup

Ingredients

• 6 tbsp cooking oil
• 8 tortillas (6"), halved and cut crosswise into 1/4" strips
• 1 small onion, diced
• 4 garlic cloves, crushed
• 2 tsp Fajita Seasoning
• 2 tsp Taco Seasoning
• ¹⁄₄ tsp crushed chilies
• 6 cups Nourish Broth
• 1 ¹⁄₂ tsp Nourish Broth Mix
• 1 cup boiling water
• 3 cups crushed tomatoes with juice
• 2 bay leaves
• Sea Salt, to taste
• ¹⁄₄ cup chopped fresh cilantro leaves
• 2 cups cooked chicken meat, diced or shredded
• 4 oz (114 g) low-fat cheddar cheese, grated
• ¹⁄₃ cup light sour cream, for garnish
• 1 lime, cut into wedges, for garnish

Preparation

1. Heat oil in a Multipurpose Pot over moderately high heat. Add half of the tortilla strips and cook, stirring, approximately 1 minute, or until golden. Repeat with second batch of tortilla strips. Drain on paper towels, salt lightly and set aside.
2. Reduce heat to medium. Add onion, garlic and Seasonings. Cook, stirring, for 5 minutes.
3. Add Nourish Broth, tomatoes, bay leaves, Salt, cilantro and 1⁄3 cooked tortilla strips. Bring to a simmer and cook, uncovered, for 30 minutes. Remove bay leaves.
4. Purée soup in batches in a blender, returning to the pot. Add chicken or turkey and bring soup back to a simmer.
5. Ladle into bowls, top with remaining cooked tortilla strips, cheddar, a dollop of sour cream and a sprig of cilantro. Serve with lime wedges on the side.