Ingredients
4
5- to 6-inch diameter corn tortillas
2
14 1/2-ounce cans low-salt chicken broth
3/4
cup canned Mexican-style stewed tomatoes with juices
1/8
tsp dried crushed red pepper
12
ounces skinless boneless chicken breast halves, cut into 1/2-inch-wide strips
1/4
cup chopped fresh cilantro
Directions
1.
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.
2.
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.
3.
Ladle soup into bowls. Sprinkle with tortilla strips and serve.
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