Tortilla Soup with Chicken and Lime
For the tortilla strips you need 4-5 corn tortillas. Brush 1 side of tortillas lightly with olive oil and cut in half. Stack halves and cut crosswise into 1/4 inch wide strips. Spread strips on greased baking sheet and bake at 350 until golden, about 15 minutes. Cool on baking sheet.
You also need;
2 14& 1/2 cans of low- salt chicken broth
3 cups water
1 can of Rotel Tomatoes ( chopped with chilies; I use Mild)
1 bay leaf ( I forgot it)
1 garlic clove, pressed
1/8 teaspoon dried crushed red pepper, if desired
1/2 teaspoon ground cumin
3 skinless, boneless chicken breast halves, cut into 1/2 in. wide strips
1 med. onion, finely diced
1/2 bell pepper, diced
1 large carrot, diced
1 small zucchini or yellow squash, quartered and sliced
1 &1/2 cup frozen corn
1 can of drained and rinsed black beans
1/4 - 1/2 cup chopped fresh cilantro
4 tablespoons fresh lime juice
If desired, saute onion and garlic in 1 t. olive oil. Add all ingredients to pot, EXCEPT the black beans, cilantro and lime juice. Simmer about 20- 30 min. Add the beans, cilantro and lime juice and salt and pepper to taste. Adjust seasonings. Ladle soup into bowls and sprinkle with tortilla chips.
CORRECTION! I wrote down 4 cups of water when it should have been 3. Sorry!
Oh, this is lovely! I'm also a soup lover, and I really like what you've done here. I've never tried the Rotel tomatoes, but I've heard they are great. What a perfect time for me to try them in this soup! Love those corn tortilla strips, too! YUM!
ReplyDeleteI love that you used so many veggies - it looks terrific. Excellent photo too.
ReplyDeleteI love tortilla soup, this version looks particularly healthy and delicious!
ReplyDeletePaula,the rotel tomatoes are really good in this soup,but they may not be available everywhere.
ReplyDeletePam and Sara, the soup is really healthy and tastes as good on day 2 as it does the day it's made.Thanks forthe comments!