Chicken Tortilla Soup with Lime

Strips:

• 4 Small Corn tortillas
• 3 tsp Olive oil, divided

Soup:

• 1 Clove Garlic, presse
• 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:

1. Preheat oven to 350 degrees.
2. Brush tortillas with 2 tsp of oil and cut in half.
3. Stack the halves and cut crosswise into strips.
4. Place strips on a baking sheet and bake until golden brown. (About 12-15 minutes.)
5. Cool.

Soup:

1. In a large saucepan, heat remaining oil.
2. Sauté garlic, onions and zucchini.
3. Then, add the broth, diced tomatoes, jalapeños, bay leaf, cumin and red pepper.
4. Bring to a boil.
5. Reduce heat and simmer 5 minutes.
6. Add the chicken and simmer until cooked through.
7. Stir in green onions, cilantro and lime juice.
8. Season with salt and pepper.
9. Garnish with prepared tortilla strips and serve!

Servings: 6

Nutrition Information