Chicken And Lime Sopa

• 1 Tbsp. olive oil
• 1 small white onion, thinly sliced
• 10 garlic cloves, minced
• 1 serrano or jalapeno pepper, seeded and thinly sliced
• 6 cups vegetable stock
• 12 oz. Chickette
• 1 large tomato, peeled, seeded, and diced
• 2 Tbsp. green hot sauce
• 1/3 cup fresh lime juice
• Black pepper, to taste
• Cayenne pepper, to taste
• 1/3 cup chopped fresh cilantro
• 4 flour tortillas, cut into strips

1. Heat the oil in a large saucepan, add the onion, garlic, and hot pepper, and cook for about 5 minutes, or until lightly browned.
2. Stir in the stock, Chickette, tomato, hot sauce, lime juice, pepper, and cayenne. Simmer until the "chicken" is cooked, about 5 to 7 minutes. Stir in the cilantro and adjust the seasonings as needed.*
3. While the soup is cooking, preheat the oven to 350u0b0F. Spread the tortilla strips on a baking sheet and bake for about 8 to 10 minutes or until lightly browned and crispy.
4. Top the soup with the tortilla strips.

olive oil, white onion, garlic, serrano, vegetable stock, chickette, tomato, green hot sauce, lime juice, black pepper, cayenne pepper, fresh cilantro, flour tortillas

Taken from www.epicurious.com/recipes/member/views/-chicken-and-lime-sopa-1202454 (may not work)