Round 2 Recipe: Tortilla Soup

1. 1

   In a large pot over medium-high heat, combine the broth with the chicken, onion, tomatoes, red pepper flakes, and salt to taste.

2. 2

   Bring to a simmer.

3. 3

   While soup is heating, heat the oil in a medium skillet over medium-high heat.

4. 4

   Cut the tortillas into thin strips and fry them in batches until they are golden brown.

5. 5

   Drain on paper towels or a paper bag and season with salt.

6. 6

   When the soup is hot, taste and adjust the seasoning.

7. 7

   Serve it in bowls topped with the tortilla strips, chopped cilantro, and lime wedges.

8. 8

   Serving Yield: 4

* Per serving · 4 servings · Values may vary.

No additional tips available.