Tortilla Soup with Chicken and Lime

Serves: 4
Total Calories: 1,938


4 (5- to 6-inch) corn tortillas
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, minced
1/4 teaspoon ground cumin
1/8 teaspoon dried crushed red pepper
12 ounces precooked shredded chicken
2 green onions, sliced
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
salt and pepper


Preheat oven to 350°. Brush 1 side of tortillas with oil; cut in half. Stack halves and cut crosswise into 1/3-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 5 minutes. Stir in green onions, cilantro, and lime juice. Season with salt and pepper. Ladle soup into bowls. Sprinkle with tortillas and serve.

Fun Fact: The Carrizozo Malpais is one of the youngest and best-preserved lava fields in the continental United States. One hundred sixty-five feet deep at the thickest point, the formation is between two and five miles wide. The lava is similar to Hawaiian lava, jagged and rippled, and most of the lava field is a wilderness study area. The Valley of Fires Recreation Area provides access to the malpais on its east edge, about three miles west of Carrizozo, New Mexico.

Nutritional Facts:

Serves: 4
Total Calories: 1,938
Calories from Fat: 152

This Tortilla Soup with Chicken and Lime recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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