Tortilla Soup With Chicken and Coriander

Preparation

1. Step 1

   Heat the olive oil in a large soup pot over medium heat. Add the sausage and cook for 3 minutes. Add the onions, celery, coriander seeds and jalapeno and saute until the onion is soft, about 5 minutes. Add the red and green peppers and saute for 1 minute more.

2. Step 2

   Stir in the chicken broth and bay leaf. Bring to a boil. Lower the heat, season with salt and pepper to taste and simmer for 1 hour.

3. Step 3

   Meanwhile, using a sharp knife, slice the tortillas into ¼-inch-thick strips. Heat the oil in a heavy pot or deep fryer to 365 degrees. Add the tortilla strips in batches and fry until golden. Remove with a slotted spatula and drain on paper towels.

4. Step 4

   Add the chicken and tomatoes to the soup and simmer for 5 minutes. Just before serving, stir in the lime juice. Ladle the soup into 6 hot bowls and garnish generously with cilantro. Top with fried tortillas strips and serve immediately.