Quick Tortilla Soup with Chicken

Step 1

Stack the 4 corn tortillas on a cutting board and slice them lengthwise into thin strips about 1/4 inch wide, like cutting ribbon noodles.

Step 2

Pour the 6 cups of broth into a large pot and bring to a boil over medium-high heat—look for large bubbles breaking vigorously across the surface, about 5 minutes.

Step 3

Add the 1 can of diced tomatoes (with juice) and stir with a wooden spoon until evenly combined.

Step 4

Add the 2 cups of shredded chicken and stir once to combine, then reduce heat to medium-low.

Step 5

Simmer uncovered for 5 minutes—the broth should bubble gently at the edges, not vigorously—so the flavors blend.

Step 6

Cut the lime in half and squeeze the juice from one half directly into the pot, then stir to mix.

Step 7

Taste the soup with a spoon and add salt and pepper until it tastes the way you like it.

Step 8

Heat 2 tablespoons of olive oil in a separate skillet over medium-high heat until it shimmers and slides across the pan when tilted, about 90 seconds.

Step 9

Add the tortilla strips and stir constantly for 3–4 minutes until they turn golden brown and crisp, making a crunching sound when stirred.

Step 10

Remove the skillet from heat and use a slotted spoon to transfer the crispy tortilla strips to a paper towel to drain.

Step 11

Ladle the hot soup into bowls and top each one with a handful of the crispy tortilla strips and a squeeze from the remaining lime half.