CHICKEN TORTILLA SOUP WITH LIME
Strips:
4 Small Corn tortillas
3 tsp Olive oil, divided
Soup:
1 Clove Garlic, pressed
1 Cup Chopped onions
1 Zucchini, diced
6 Cups Low-sodium chicken broth
1 Tomato, diced
1 Tbs Diced jalapeño
1 Bay leaf
½ tsp Cumin
1/8 tsp Dried crushed red pepper
12 oz Rotisserie chicken, shredded
2 Green onions, sliced
¼ Cup Fresh cilantro
2 Tbs Fresh lime juice
Tortilla Strips:
Preheat oven to 350 degrees. Brush tortillas with 2 tsp of oil and cut in half. Stack the halves and cut crosswise into strips. Place strips on a baking sheet and bake until golden brown. (About 12-15 minutes.) Cool.
Soup:
In a large saucepan, heat remaining oil. Sauté garlic, onions and zucchini. Then, add the broth, diced tomatoes, jalapeños, bay leaf, cumin and red pepper. Bring to a boil. Reduce heat and simmer 5 minutes. Add the chicken and simmer until cooked through. Stir in green onions, cilantro and lime juice. Season with salt and pepper. Garnish with prepared tortilla strips and serve!
Servings: 6
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