Tortilla Soup

From Cooking with Paula Deen, Jan/Feb 2007

Ingredients

1. 2 1/2 pounds split chicken breasts
2. 3 quarts water
3. 3 ribs celery, chopped
4. 1 large yellow onion, quartered
5. 1/4 cup butter
6. 1 sweet onion, chopped
7. 1 red bell pepper, chopped
8. 2 jalapeño peppers, seeded and minced
9. 2 cloves garlic, minced
10. 1/4 cup all-purpose flour
11. 1 (28-ounce) can petite diced tomatoes, undrained
12. 2 tablespoons chopped fresh cilantro
13. 3 teaspoons ground cumin
14. 1 1/2 teaspoons salt
15. 1 teaspoon chili powder
16. 2 tablespoons lime juice
17. 3 tablespoons vegetable oil
18. 6 corn tortillas, cut into thin strips
19. Sour cream, cilantro (optional)

Instructions

1. In a large Dutch oven, combine chicken breast, water, celery, and yellow onion. Bring to a boil over medium-high heat; reduce heat, and simmer 45 minutes, or until chicken is tender. Remove chicken from broth; reserve broth. Let chicken cool slightly; skin and bone chicken. Shred chicken, and set aside. Strain broth, discarding vegetables, set aside.
2. In Dutch oven, melt butter over medium-high heat; add sweet onion, bell pepper, jalapeños, and garlic. Cook 6 to 7 minutes, or until tender. Stir in flour, and cook 2 minutes, stirring constantly. Add tomatoes, 10 cups reserved chicken broth, shredded chicken, cilantro, cumin, salt, and chili powder. Bring to a boil, reduce heat, and simmer 20 minutes. Stir in lime juice.
3. In a small skillet, heat vegetable oil over medium-high heat. Fry tortilla strips, in batches, until crispy; drain on paper towels.
4. Ladle soup into bowls, top with crispy tortilla strips. Garnish with a dollop of sour cream and cilantro, if desired.