An easy and delicious recipe perfect for cold nights.
Ingredients:
A whole roasted chicken (purchased already roasted), cut into 1/2 inch-wide strips
5 small corn tortillas
6 cups chicken broth
1 cup canned stewed tomatoes with juices
2 green onions, sliced
1/4 cup chopped cilantro
1 cup water
2 teaspoons olive oil
2 garlic cloves, pressed
3 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon ground chili
1 bay leaf
Salt and pepper to taste
Directions:
1. Preheat over to 350 F.
2. Brush tortilla with oil, cut in half. Stack halves and cut crosswise into 1/4 inch-wide strips.
3. Spread strips on a nonstick baking sheet and bake 15 minutes (until golden).
4. Combine broth, water, tomatoes, bay leaf, garlic, cumin, and chili in large pot and bring to a boil.
5. Reduce heat and let simmer for 5 minutes.
6. Add chicken strips, green onions, cilantro, and lime juice.
7. Season with salt and pepper to taste.
Serve in soup bowls topped with tortilla strips.
Dairy-Free Kitchens 