| 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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