TORTILLA SOUP W/ CHICKEN AND LIME 2 teaspoons olive oil 2 14 1/2-ounce cans low-salt chicken broth 2 cups water 3/4 cup canned Mexican-style stewed tomatoes with juices 1 bay leaf 4-5 clove garlic, pressed 1/4 teaspoon ground cumin 1/8 teaspoon dried crushed red pepper 12 ounces skinless boneless chicken breast halves, cut into 1/2-inch-wide strips 2 green onions, sliced 1/4 cup chopped fresh cilantro 2 tablespoons fresh lime juice tortilla chips 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 chips and serve. 4 Servings
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