Tortilla Soup

Ingredients

• ¹/₂ cup yellow onion, diced
• ¹/₂ cup green bell pepper, diced
• ¹/₂ cup red bell pepper, diced
• ¹/₂ cup tomato, diced
• ¹/₂ cup roasted green chili, diced
• 2 tablespoons vegetable oil, plus more for frying
• 4 cups chicken broth
• 2 tablespoons garlic, chopped fine
• ¹/₄ teaspoon ground cumin
• 2 cups enchilada chicken
• 12 tortillas, cut into strips
• 3 tablespoons cornstarch
• Chopped cilantro leaves, as needed
• 1 tablespoon fresh lime juice
• salt to taste

Cooking Instructions

1. Heat some oil in a pan and fry the corn tortillas until they become crispy.
2. Crush the tortillas and distribute among 8 bowls. Fill a third of each bowl then set aside.
3. Heat some oil in a large pot and saute vegetables and chili until vegetables become tender.
4. Add garlic and cumin and the broth. Bring to boil.
5. Add chicken and simmer for 10 minutes.
6. Put the cornstarch in a bowl and mix it with water till it becomes a paste.
7. Add this cornstarch paste to the broth which should thicken the broth a bit.
8. Ladle the soup on top of the tortillas in the bowl and serve.