chicken tortilla soup

4 corn tortillas, brushed with olive oil, cut into 1/4 inch strips, and baked for about 15 min. at 350.

12 oz. chicken cut into strips
2 green onions, sliced
2 14 1/2 oz. can chicken broth
2 cups water
1 can Mexican styled stewed tomatoes with juices
1 bay leaf
1 clove garlic, pressed
1/4 t. cumin
1/4 cup fresh cilantro, chopped
2 T fresh lime juice

combine broth, water, tomatoes, bayleaf, garlic, and cumin. Bring to boil, then reduce heat and simmer about 5 min. Add chicken, simmer about 5-7 min. until chicken is done. Stir in green onions, cilantro, and lime. Season.

serve soup in bowls topped with tortilla strips.

I add a can of corn to this recipe sometimes, and you can also add a little sour cream and grated cheese on top of the soup.

enjoy