Name: Tortilla Soup with Chicken and Lime
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican		1	Servings

INGREDIENTS

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

INSTRUCTIONS

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 <barbb@MICRON.NET> on Sep 8, 1997

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