Tortilla Soup with Chicken and Lime
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 2 cups water
- 1 bay leaf
- 1/4 cup chopped fresh cilantro
- 2 teaspoons olive oil
- 1/4 teaspoon ground cumin
- 2 tablespoons fresh lime juice
- 1 garlic clove, pressed
Preparation 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. Per Serving: calories, 249; total fat, 7 g; saturated fat, 1 g; cholesterol, 61 mg Nutritional analysis provided by Bon Appétit
Preparation 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. Per Serving: calories, 249; total fat, 7 g; saturated fat, 1 g; cholesterol, 61 mg Nutritional analysis provided by Bon Appétit
