4 teaspoons extra virgin olive oil, divided1 large yellow onion, finely chopped2 large cloves garlic, finely chopped5 ½ cups chicken broth1 cup diced, canned tomatoes1 whole skinless, bone-in, chicken breast, cut into two halves (1 ½ pounds)4 corn tortillasSalt to taste3 large carrots, peeled, cut into small, bite-size pieces2 ½ cups roughly chopped red cabbage (about 1/3 of a head)¼ cup fresh lime juice (1 to 2 limes), plus more if needed¼ cup chopped cilantro1 tablespoon finely chopped jalapeno pepper1/3 cup crumbled cotija cheesePreheat oven to 450 degrees.
Heat 2 teaspoons of the olive oil over medium heat in a large Dutch oven or soup pot. Add the onion and sauté for a few minutes until slightly tender. Add the garlic and sauté another minute. Pour in the chicken broth and tomatoes and stir. Add the chicken breasts, being sure they are completely immersed in liquid. If not, add a little more broth until they are. Turn the heat up and cook until the broth boils, reduce the heat to a simmer.
While the soup is cooking, stack the tortillas on a cutting board and cut into 1/4-inch-thick strips. Drizzle the remaining 2 teaspoons of olive oil on a baking sheet, put the tortillas strips on the oil and use your hands to lightly coat the tortillas. Spread them out and sprinkle with a pinch of salt. Bake in the oven until lightly browned, about 5 minutes. Remove and set aside.
In : Recipes