Title: Tortilla Soup with Chicken and Lime
Categories: None
Yield: 1 Servings

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

Here's one from Bon Appetit, and the last one I have. I haven't tried any
of these, so let us know if you try one. I hope you find what you're
looking for!

Preheat oven to 350 Brush one side of tortillas with oil; cut in half.
Stack halves and cut crosswise into 1/4 inch wide strips. Spread strips on
a nonstick baking sheet. Bake until light golden, about 15 min. Cool on
baking sheet.

Combine broth, water, tomatoes, bay leaf, garlic, cumin and red pepper in
saucepan bring to a boil. Reduce heat; simmer five 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 chips and serve.
Posted to FOODWINE Digest by Barb B on Sep 8, 1997