Tortilla Soup with Chicken and Lime
| Yield: | 1 Servings |
| Categories: |
| 4 | Corn tortillas; 5 to 6 inch diameter | |
| 2 | ts | Olive oil |
| 2 | cn | (14 1/2 oz) of low salt chicken broth |
| 2 | c | Water |
| 3/4 | c | Canned Mexican-style stewed tomatoes with juices |
| 1 | Bay leaf | |
| 1 | Garlic clove; pressed | |
| 1/4 | ts | Ground cumin |
| 1/8 | ts | Dried crushed red pepper |
| 12 | oz | Skinless boneless chicken cut into 1/2 inch wide strips. |
| 2 | Green onions sliced | |
| 1/4 | c | Chopped cilantro |
| 2 | tb | Fresh lime juice |
Advertisement