| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | 1 | Servings | |
INGREDIENTS
| 4 | Corn tortillas, 5 to 6 inch | |
| diameter | ||
| 2 | t | Olive oil |
| 2 | 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 | t | Ground cumin |
| 1/8 | t | 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 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 526
Calories From Fat: 168
Total Fat: 18.6g
Cholesterol: 0mg
Sodium: 3646.7mg
Potassium: 1382.7mg
Carbohydrates: 59.7g
Fiber: 6.8g
Sugar: 4.7g
Protein: 31g