Tortilla Soup With Chicken And Lime

Recipe Ingredients

4		Corn tortillas - (5" to 6" dia)
2 teaspoons	10ml	Olive oil
2		Low-salt chicken broth - (14 1/2 oz ea)
2 cups	474ml	Water
3/4 cup	177ml	Mexican-style stewed tomatoes with juices
1		Bay leaf
1		Garlic clove - pressed
1/4 teaspoon	1.3ml	Ground cumin
1/8 teaspoon	0.6ml	Dried crushed red pepper
12 oz	340g	Boneless skinless chicken breast halves - cut 1/2"-wide strips
2		Green onions - sliced
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
2 tablespoons	30ml	Fresh lime juice

Recipe Instructions

Preheat oven to 350 degrees. Brush 1 side of tortillas with oil; cut in half. Stack halves and cut crosswise into 1/4-inch-wide strips. Spread strips on nonstick baking sheet. Bake until light golden, about 15 minutes. Cool on baking sheet.

Combine broth, water, tomatoes, bay leaf, garlic, cumin and red pepper in saucepan; bring to boil. Reduce heat; simmer 5 minutes. Add chicken; simmer until just cooked through, about 5 minutes. Stir in green onions, cilantro and lime juice. Season with salt and pepper.

Ladle soup into bowls. Sprinkle with tortilla strips and serve.

This recipe yields 4 servings.

Nutritional Analysis Per Serving: Calories, 249; Total fat, 7 g; Saturated fat, 1 g; Cholesterol, 61 mg.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

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