Tortilla Soup with Chicken and Lime
Chicken soup with a delicious South-of-the-Border twist!
4 corn tortillas
2 tablespoons olive oil
12 ounces skinless boneless chicken breast halves, cut into 1/2-inch wide strips
1 small onion, chopped
2 large cloves garlic, finely minced
1/2 teaspoon oregano
1/2 teaspoon cumin seed
1 bay leaf
6 cups water
1 1/2 tablespoons chicken base
1 (14-ounce) can Mexican-style stewed tomatoes with juices
1/8 teaspoon dried crushed red pepper
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
2 green onions, thinly sliced
Salt and freshly ground pepper to taste
- Preheat oven to 350°F (175°C).
- Brush sides of the tortillas with 1 tablespoon oil; cut in half. Stack halves and cut crosswise into 1/4-inch wide strips. Spread strips on baking sheet. Bake until light golden, about 15 minutes. Cool on baking sheet.
- In large pot, brown chicken in 1 tablespoon oil over medium heat, about 5 minutes. Add the onion and cook until softened. Add the garlic, oregano, cumin seed and bay leaf, cook and stir for 1 minute, then add water, chicken base, tomatoes and red pepper; bring to boil. Reduce heat; simmer for 20 minutes. Remove from heat and stir in lime juice, green onions and cilantro. Season with salt and pepper to taste.
- Ladle soup into bowls. Sprinkle with tortilla strips and serve.
Makes 4 servings.