Recipe#12541

Title: Chicken Lime Soup

From: "P&S Gruenwald" psg@bluegrass.net 
 Newsgroups: rec.food.recipes 
 Subject: Yucatan Chicken-Lime Soup 
 Date: 25 Apr 1999 08:28:58 -0600 
 Message-ID: <005f01be8e01$5ff425a0$e93154ce@psg.bluegrass.net> 

4 corn tortillas, (6" diameter), cut into thin strips
 1 large tomato, halved crosswise and seeded
 1 tablespoon olive oil
 1 medium onion, finely chopped
 8 cloves garlic, minced
 2 serrano chile peppers, thinly sliced
 4 cups chicken stock or fat-free reduced-sodium chicken broth
 1 1/2 cups shredded cooked chicken breast
 1 bay leaf
 4 to 6 tablespoons lime juice
 1/4 cup chopped fresh cilantro
 Salt and ground black pepper
 Preheat the oven to 400 degrees F. Arrange the tortilla strips on
 a baking sheet. Bake for 3 minutes, or until lightly toasted.
 Transfer to a plate to cool. Working over a small bowl, grate each
 tomato half on the coarse side of a hand grater. Discard the skin.
 Heat the oil in a large saucepan over medium heat. Add the onions,
 garlic, and chile peppers. Cook for 4 minutes, or until the onions
 are soft but not brown. Stir in the tomatoes, stock or broth,
 chicken, and bay leaf. Simmer for 5 minutes. Stir in 4 tablespoons
 of the lime juice and the cilantro. Season with salt and black
 pepper. Remove and discard the bay leaf. Taste and add more lime
 juice, if desired. Ladle into serving bowls and sprinkle each with
 some of the tortilla strips.
 Makes 4 servings