Sunset magazine's Tortilla Soup Recipe
- 1 pound boned, skinned chicken breasts
- 2 fresh poblano chilies (also called pasillas)
- 1/2 cup chopped onion
- 8 cups fat-skimmed chicken broth
- 6 (6 inch) corn tortillas
- 1/4 cup lime juice
step 1: Rinse chicken; cut into 1-inch chunks.
step 2: Rinse chilies, then trim and discard stems, seeds, and veins. Cut chilies lengthwise into 1/8- to 1/4-inch strips.
step 3: In a 4- to 5-quart pan over high heat, bring chilies, onion, and broth to a boil. Reduce heat, cover, and simmer 5 minutes. Add chicken, cover, and simmer until meat is no longer pink in center of thickest part (cut to test), about 4 minutes.
step 4: Meanwhile, cut tortillas into 1-inch squares. Divide squares equally among wide soup bowls.
step 5: Ladle soup over tortillas. Add lime juice to taste.