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Posted on Tue, Jun. 30, 2009

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TORTILLA SOUP WITH CHICKEN AND LIME

We put a whole lot more than two tablespoons of fresh lime juice in this tasty and easy Mexican soup. It was originally printed in Bon Appetit in January 1996. It serves four but is easily doubled or even quadrupled for crowds.

INGREDIENTS

4 5- to 6-inch diameter corn tortillas

2 teaspoons olive oil

2 cans (14½ oz. each) low-salt chicken broth

2 cups water

¾ cup canned Mexican-style stewed tomatoes with juices

1 bay leaf

1 garlic clove, pressed

¼ teaspoon ground cumin

1/8 teaspoon dried crushed red pepper

12 oz. skinless boneless chicken breast halves, cut into ½-inch-wide strips

2 green onions, sliced

¼ cup chopped fresh cilantro

2 tablespoons (or more) fresh lime juice

DIRECTIONS

Preheat oven to 350 degrees. Brush 1 side of tortillas with oil; cut in half. Stack halves and cut crosswise into ¼-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.