A vibrant and flavorful soup that combines the zest of lime with the warmth of spices, perfect for a cozy meal.
Heat a drizzle of oil in a large soup pot over medium heat.
Ensure the pot is hot enough to sizzle when the oil is added for better flavor extraction.
Add the chopped onion and sauté until softened.
Stir occasionally to prevent the onion from burning.
Stir in the minced garlic and cook for 30 seconds.
Garlic cooks quickly, so keep an eye on it to avoid burning.
Add the diced bell pepper and cook until tender.
Cut the bell pepper into uniform pieces for even cooking.
Mix in the cumin, oregano, and red chili powder, stirring to combine.
Toast the spices briefly to enhance their aroma.
Add the chopped tomatoes and cook until they break down slightly.
Use ripe tomatoes for a richer flavor.
Pour in the chicken broth and bring to a simmer.
Simmering helps meld the flavors together.
Blend the soup until smooth using a blender.
Allow the soup to cool slightly before blending to avoid splatters.
Return the soup to the pot and add the cooked, shredded chicken.
Shred the chicken finely for better distribution in the soup.
Stir in the milk and heat through.
Do not boil after adding the milk to prevent curdling.
Add the lime juice and adjust seasoning with salt.
Taste the soup before adding salt to avoid over-seasoning.
Cut the tortillas into strips and fry them in a pan until crispy.
Use a slotted spoon to remove the strips from the oil to drain excess fat.
Serve the soup in bowls, garnished with tortilla strips, sour cream, and cilantro.
Serve immediately for the best texture and flavor.
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