4 5- to 6-inch diameter corn tortillas or purchase baked tortilla chips and serve on top of soup.
2 teaspoons olive oil
2 14 1/2-ounce cans low-salt chicken broth
2 cups water
3/4 cup canned Mexican-style stewed tomatoes with juices
1 bay leaf
1 garlic clove, pressed
1/4 teaspoon ground cumin
1/8 teaspoon dried crushed red pepper
12 ounces skinless boneless chicken breast halves, cut into 1/2-inch-wide strips
2 green onions, sliced
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
Preheat oven to 350°F. Brush 1 side of tortillas with oil; cut in half. Stack halves and cut crosswise into 1/4-inch-wide strips. Spread strips on nonstick baking sheet. Bake until light golden, about 15 minutes. Cool on baking sheet.
Combine broth, water, tomatoes, bay leaf, garlic, cumin and red pepper in saucepan; bring to boil. Reduce heat; simmer 5 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 strips and serve.
Nutritional information per serving:
calories, 249; total fat, 7 g; saturated fat, 1 g; cholesterol, 61 mg
Good for 4 servings.
Bon Appetit, January 1996