Tortilla Soup with Chicken and Lime Recipe | Epicurious.com
"An adaptation of a recipe from Mexican Light Cooking by our friend Kathi Long, a chef and author in Santa Fe...."
INGREDIENTS
•
4 5- to 6-inch diameter 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, 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
Comments & Reviews
Just A Pinch Sweepstakes