3/4 cup canned mexican style stewed tomatoes, undrained
1 bay leaf
1 clove garlic, pressed
1/4 tsp ground cumin
1/8 tsp red pepper flakes
12 oz boneless chicken breast halves, cut into 1/2 inch wide strips
2 scallions, sliced
1/4 cup cilantro, chopped
2 tbsp lime juice
Instructions
Preheat oven to 350F. 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.
Originally Submitted
8/29/2013
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