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Soups page 19 Ernest Samuel Llime
TORTILLA SOUP

4 5"-6" corn tortillas
2 T - EVOO
30 oz chicken broth
2 cups water
3/4 cup stewed tomatoes with juices
1 bay leaf
4 garlic cloves, pressed
1/4 t - ground cumin
1 t - dried crushed red pepper
12 ounces skinless boneless chicken breast halves, cut into 1/2-inch-wide strips
2 scallions, sliced
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice

Avocado and fresh cilantro for garnish.

Preheat oven to 350 degrees F. 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 until light golden, about 15 minutes. Cool on baking sheet.

Combine broth, water, tomatoes, bay leaf, garlic, cumin and red pepper in saucepan; bring to boil. Reduce heat; simmer 5 minutes. Add chicken; simmer until just cooked through, about 5 minutes. Stir in green onions, cilantro and lime juice. Season with salt and pepper.
Ladle soup into bowls. Sprinkle with tortilla strips, avocado chunks and chopped cilantro..

Bon Appetit! 

T = tablespoon
t = teaspoon

EVOO = Extra Virgin Olive Oil 

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