Tortilla soup with chicken and lime
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Corn tortillas | |
| 1 | tablespoon | Peanut oil |
| 6 | cups | Chicken stock |
| 1 | 400 gram can tinned tomatoes with juices | |
| 2 | Bay leaves | |
| 1 | Garlic clove; minced | |
| ½ | teaspoon | Ground cumin |
| ¼ | teaspoon | Dried crushed red pepper |
| 2 | Boneless chicken breast; cut into 1cm. wide | |
| ; strips | ||
| 4 | Spring onions; sliced | |
| ½ | cup | Chopped fresh coriander |
| 2 | tablespoons | Fresh lime juice |
Directions
Preheat the oven to 180øc.
Using half the oil, brush 1 side of the tortillas with oil then stack them and cut them in half. Stack the halves and cut slice into 5mm. strips.
Spread the strips on a non-stick oven tray and bake until they are light golden brown, about 10-15 minutes. Transfer them to a wire rack and cool.
Heat the remaining oil in a saucepan and add the bay leaf, garlic, cumin and red pepper flakes and saut‚ gently until fragrant, about 1 minute. Add the chicken strips and toss in the hot pan until the chicken has changed colour and is opaque. Add the stock and tomatoes and bring to the boil.
Reduce the heat and simmer for 15 minutes.
Stir in the spring onions, coriander and lime juice. Season with salt and pepper to taste.
Serve the soup in deep bowls with tortilla strips. Serve some Picco di Gallo (recipe follows) for a true Mexican experience.
Converted by MC_Buster.
Per serving: 509 Calories (kcal); 17g Total Fat; (34% calories from fat); 12g Protein; 61g Carbohydrate; 0mg Cholesterol; 13056mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.