Preheat oven to 400 degrees.
Arrange the tortilla strips on a baking sheet. Bake for 3 minutes,
or until lightly toasted. Transfer to a plate to cool.
Working over a small bowl, grate each tomato half on the coarse
side of a hand grater. Discard the skin.
Heat the oil in a large saucepan over medium heat. Add the
onions, garlic, and chile peppers. Cook for 4 minutes, or until
the onions are soft but not brown. Stir in the tomatoes, stock or
broth , chicken and bay leaf. Simmer for 5 minutes. Stir 4 T of
the lime juice and the cilantro. Season with salt and black
pepper. Remove and discard the bay leaf. Taste and add more
lime juice, if desired. Ladle into serving bowls and sprinkle each
with some of the tortilla strips.
Originally Submitted
10/12/2009
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