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Ингредиенты
- 4 x corn tortillas - (5" to 6" dia)
- 2 tsp extra virgin olive oil
- 2 can low-salt chicken broth - (14 1/2 ounce ea)
- 2 c. water
- 3/4 c. Mexican-style stewed tomatoes with juices
- 1 x bay leaf
- 1 x garlic clove pressed
- 1/4 tsp grnd cumin
- 1/8 tsp dry crushed red pepper
- 12 ounce boneless skinless chicken breast halves cut 1/2"-wide strips
- 2 x green onions sliced
- 1/4 c. minced fresh cilantro
- 2 Tbsp. fresh lime juice
Инструкции
- Preheat oven to 350 degrees. 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 till light golden brown, about 15 min. Cold on baking sheet.
- Combine broth, water, tomatoes, bay leaf, garlic, cumin and red pepper in saucepan; bring to boil. Reduce heat; simmer 5 min. Add in chicken; simmer till just cooked through, about 5 min. Stir in green onions, cilantro and lime juice. Season with salt and pepper.
- Ladle soup into bowls. Sprinkle with tortilla strips and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 446g | |
| Recipe makes 4 servings | |
| Calories 187 | |
| Calories from Fat 46 | 25% |
| Total Fat 5.23g | 7% |
| Saturated Fat 1.05g | 4% |
| Trans Fat 0.02g | |
| Cholesterol 32mg | 11% |
| Sodium 123mg | 5% |
| Potassium 428mg | 12% |
| Total Carbs 17.37g | 5% |
| Dietary Fiber 2.3g | 8% |
| Sugars 0.85g | 1% |
| Protein 19.16g | 31% |
