Sunday, April 1, 2007

Lime Soup with Tortilla Strips and Chicken

Lime Soup with Tortilla Strips and Chicken

(I talked about this recipe here)

2 tablespoons canola oil
2 6-inch corn tortillas, cut into strips
6 cups chicken or vegetable broth
2 tablespoons fresh cilantro, minced
1 teaspoon apple cider vinegar
1/2 teaspoon ground cumin
2 tablespoons fresh lime juice
1/2 pound boneless, skinless chicken breast, cooked and shredded
1/2 cup tomato, seeded and chopped
1/2 cup red or green bell pepper, seeded and chopped
1/2 cup white onion, seeded and chopped
1/2 cup fresh or frozen corn kernels
8 lime slices
avocado slices (optional)

Heat oil in skillet. Add tortilla strips and fry until golden, about 2 minutes. Transfer to paper towels and drain.
Mix broth, cilantro, apple cider vinegar, and cumin in a large saucepan; bring to a boil. Reduce heat and simmer 15 minutes. Add lime juice and season with salt and pepper.
Add tomato, bell pepper, onion, and chicken to broth. Let simmer until vegetables are just softened.
Place 1 lime slice in the bottom of each soup bowl. Ladle soup into bowl and mound tortilla strips and avocado slices (if using) on top.

makes 8 servings, 2 WWP per serving.
adapted from: Bon Appetit

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