Tortilla Soup With Chicken and Coriander

• 1 tablespoon olive oil
• 2 links chorizo or other spicy sausage, minced
• 2 medium yellow onions, peeled and chopped
• 2 stalks celery, diced
• 1/2 teaspoon cracked coriander seeds
• 2 teaspoons minced, seeded jalapeno
• 1 red bell pepper, seeded and diced
• 1 green bell pepper, seeded and diced
• 2 quarts chicken broth, homemade or low-sodium canned
• 1 bay leaf
• Kosher salt and freshly ground pepper to taste
• Vegetable oil, for deep frying
• 6 corn tortillas
• 4 cups shredded cooked chicken
• 4 tomatoes, chopped
• Juice from 1 fresh lime
• 1/4 cup fresh cilantro

1. Heat the olive oil in a large soup pot over medium heat.
2. Add the sausage and cook for 3 minutes.
3. Add the onions, celery, coriander seeds and jalapeno and saute until the onion is soft, about 5 minutes.
4. Add the red and green peppers and saute for 1 minute more.
5. Stir in the chicken broth and bay leaf.
6. Bring to a boil.
7. Lower the heat, season with salt and pepper to taste and simmer for 1 hour.
8. Meanwhile, using a sharp knife, slice the tortillas into 1/4-inch-thick strips.
9. Heat the oil in a heavy pot or deep fryer to 365 degrees.
10. Add the tortilla strips in batches and fry until golden.
11. Remove with a slotted spatula and drain on paper towels.
12. Add the chicken and tomatoes to the soup and simmer for 5 minutes.
13. Just before serving, stir in the lime juice.
14. Ladle the soup into 6 hot bowls and garnish generously with cilantro.
15. Top with fried tortillas strips and serve immediately.

olive oil, chorizo, yellow onions, stalks celery, cracked coriander seeds, red bell pepper, green bell pepper, chicken broth, bay leaf, kosher salt, vegetable oil, corn tortillas, chicken, tomatoes, fresh lime, fresh cilantro

Taken from cooking.nytimes.com/recipes/5419 (may not work)