Mexican: Chicken Lime Soup 01 by Recipe Cottage

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	Chicken Lime Soup 01

		Yucatan Chicken-Lime Soup 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