I had the opportunity to sample this soup the other day at Publix. It was so good. While it was cooking my husband even said it smelled amazing. You can find the original recipe here.
1 large sweet onion, coarsely chopped
4 cloves of fresh garlic, coarsely chopped
1/4 bunch of fresh cilantro, coarsely chopped
2 medium jalapeņo peppers, coarsely chopped
2 limes, for juice
1 cup of tortilla chips, coarsely crushed
1 lb of chicken tenderloins
1/2 teaspoon of kosher salt
1/2 teaspoon of pepper
1 tablespoon of olive oil
2 teaspoons of dried oregano
1 teaspoon of ground cumin
2 (14.5-oz) cans of diced tomatoes, undrained
4 cups of chicken broth (or stock)
2 teaspoons of Worcestershire sauce
1/2 cup of white rice
8 tablespoons of sour cream
8 tablespoons of shredded Mexican blend cheese
Chop the onion, garlic (2 teaspoons), cilantro (1/4 cup), and jalapeņos (removing seeds, if desired).
Squeeze the limes for juice (2 tablespoons).
Crush the chips.
Preheat a large stockpot on medium-high 2?3 minutes.
Season the chicken with salt and pepper.
Place the oil and the chicken in the pot and cook 2?3 minutes on each side or until browned.
Remove chicken from pot.
Next add the onions, jalapeņos, garlic, oregano, and cumin to same pot and cook 4?5 minutes, stirring occasionally, or until vegetables are tender.
Cut the chicken into bite-size pieces and return to the pot.
Stir in the tomatoes, stock, Worcestershire, and lime juice; bring to a boil, then reduce heat to low.
Cover and simmer for 10 minutes.
Stir in rice; re-cover and simmer 20 more minutes and until chicken is 165°F.
Serve the soup topped with sour cream, cheese, cilantro, and chips. (Makes 8 servings).