Tortilla Soup With Chicken And Lime

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Mexican	Tamara4	1	Servings

INGREDIENTS

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

INSTRUCTIONS

Preheat the oven to 180Ã¸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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2522 Calories From Fat: 857 Total Fat: 98.5g Cholesterol: 335.6mg Sodium: 3438.7mg Potassium: 6240.8mg Carbohydrates: 262.8g Fiber: 117g Sugar: 27.6g Protein: 227.6g