Chicken Tortilla Soup with Lime

• 2 tablespoons extra-virgin olive oil (EVOO)
• 1 1/2 pounds chicken tenders
• Salt and freshly ground black pepper
• 3 garlic cloves, chopped
• 1 green bell pepper, cored, seeded, and chopped
• 1 large onion, chopped
• 1 jalapeno, minced
• 2 celery ribs, finely chopped
• 1/2 tablespoon ground cumin (half a palmful)
• 1 tablespoon ground coriander (a palmful)
• 2 cups yellow corn tortilla chips (about 4 handfuls)
• 2 teaspoons hot sauce, such as Tabasco
• 1 quart chicken stock or broth
• 1/2 cup sour cream, for garnish
• Zest and juice of 2 limes
• 1/2 cup fresh cilantro leaves (a few handfuls), chopped
• 4 scallions, white and green parts, thinly sliced

1. Preheat a medium soup pot over medium-high heat and add the EVOO (twice around the pan).
2. Chop the chicken tenders into bite-size pieces.
3. Season the chicken with salt and pepper and add to the hot soup pot.
4. Lightly brown the chicken, 3 to 4 minutes, then add the garlic, bell peppers, onions, jalapenos, celery, cumin, coriander, salt, and pepper.
5. Continue to cook for 3 minutes, stirring frequently.
6. While that is cooking, place the tortilla chips in a food processor and process until well ground.
7. If you dont have a food processor, place the chips in a sealable plastic storage bag and crush with a rolling pin.
8. Add the ground tortilla chips to the soup pot and stir to combine.
9. Add the chicken stock and bring the soup to a simmer.
10. Simmer the soup for 15 minutes.
11. Ladle the soup into bowls and garnish with the sour cream.
12. Pass the lime zest, chopped cilantro, and sliced scallions in shallow bowls for each person to add to taste.

extravirgin olive oil, chicken tenders, salt, garlic, green bell pepper, onion, celery, ground cumin, ground coriander, yellow corn tortilla chips, hot sauce, chicken, sour cream, limes, fresh cilantro, scallions

Taken from www.epicurious.com/recipes/food/views/chicken-tortilla-soup-with-lime-374308 (may not work)