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Receta Tortilla Soup With Chicken And Lime
by Global Cookbook

Tortilla Soup With Chicken And Lime
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Ingredientes

  • 4 x corn tortillas - (5" to 6" dia)
  • 2 tsp extra virgin olive oil
  • 2 can low-salt chicken broth - (14 1/2 ounce ea)
  • 2 c. water
  • 3/4 c. Mexican-style stewed tomatoes with juices
  • 1 x bay leaf
  • 1 x garlic clove pressed
  • 1/4 tsp grnd cumin
  • 1/8 tsp dry crushed red pepper
  • 12 ounce boneless skinless chicken breast halves cut 1/2"-wide strips
  • 2 x green onions sliced
  • 1/4 c. minced fresh cilantro
  • 2 Tbsp. fresh lime juice

Direcciones

  1. Preheat oven to 350 degrees. 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 till light golden brown, about 15 min. Cold on baking sheet.
  2. Combine broth, water, tomatoes, bay leaf, garlic, cumin and red pepper in saucepan; bring to boil. Reduce heat; simmer 5 min. Add in chicken; simmer till just cooked through, about 5 min. Stir in green onions, cilantro and lime juice. Season with salt and pepper.
  3. Ladle soup into bowls. Sprinkle with tortilla strips and serve.
  4. This recipe yields 4 servings.