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!