Name: Tortilla Soup with Chicken And Lime
Ingredients: 4 Corn tortillas; 1 tb Peanut oil; 6 c Chicken stock; 1 400 gram can tinned tomatoes with juices; 2 Bay leaves; 1 Garlic clove; minced; 1/2 ts Ground cumin; 1/4 ts Dried crushed red pepper; 2 Boneless chicken breast; cut into 1cm. wide; ; strips; 4 Spring onions; sliced; 1/2 c Chopped fresh coriander; 2 tb Fresh lime juice

It is an amazing thing how many people consider themselves Christians who don’t consult Christ when making choices. So I feel the need to sound this warning: You cannot be saved from sin by the Christ of the Bible if you reject the Christ of the Bible. The Christ of the Bible is an authoritative Adviser as well as an atoning Savior. So if we try to receive Him as an atoning Savior and reject Him as an authoritative Adviser, all we receive is an imaginary Christ, while rejecting the Christ of the Bible. Therefore, since we can’t be saved by the Christ of the Bible if we reject the Christ of the Bible, we will never make it to heaven, nor enjoy the fellowship of God here, if we don’t aim to make the counsel of Christ decisive in the decision making process of our life.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Mexican	Tamara4	1	servings

INGREDIENTS

4		Corn tortillas
1	tb	Peanut oil
6	c	Chicken stock
1		400 gram can tinned tomatoes with juices
2		Bay leaves
1		Garlic clove; minced
1/2	ts	Ground cumin
1/4	ts	Dried crushed red pepper
2		Boneless chicken breast; cut into 1cm. wide
		; strips
4		Spring onions; sliced
1/2	c	Chopped fresh coriander
2	tb	Fresh lime juice

INSTRUCTIONS

Preheat the oven to 180&deg;c.
Using half the oil, brush 1 side of the tortillas with oil then stack them
and cut them in half. Stack the halves and cut slice into 5mm. strips.
Spread the strips on a non-stick oven tray and bake until they are light
golden brown, about 10-15 minutes. Transfer them to a wire rack and cool.
Heat the remaining oil in a saucepan and add the bay leaf, garlic, cumin
and red pepper flakes and saut. gently until fragrant, about 1 minute. Add
the chicken strips and toss in the hot pan until the chicken has changed
colour and is opaque. Add the stock and tomatoes and bring to the boil.
Reduce the heat and simmer for 15 minutes.
Stir in the spring onions, coriander and lime juice. Season with salt and
pepper to taste.
Serve the soup in deep bowls with tortilla strips. Serve some Picco di
Gallo (recipe follows) for a true Mexican experience.
Converted by MC_Buster.
Per serving: 509 Calories (kcal); 17g Total Fat; (34% calories from fat);
12g Protein; 61g Carbohydrate; 0mg Cholesterol; 13056mg Sodium Food
Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.

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