Murray Hill Farm

4 teaspoons extra virgin olive oil, divided
1 large yellow onion, finely chopped
2 large cloves garlic, finely chopped
5 ½ cups chicken broth
1 cup diced, canned tomatoes
1 whole skinless, bone-in, chicken breast, cut into two halves (1 ½ pounds)
4 corn tortillas
Salt to taste
3 large carrots, peeled, cut into small, bite-size pieces
2 ½ cups roughly chopped red cabbage (about 1/3 of a head)
¼ cup fresh lime juice (1 to 2 limes), plus more if needed
¼ cup chopped cilantro
1 tablespoon finely chopped jalapeno pepper
1/3 cup crumbled cotija cheese

Preheat 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.