Mexican Chicken Tortilla Soup


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The lime juice and cilantro give this soup an authentic taste and aroma. Sip a spoonful, close your eyes and you will be transported to a romantic Yucatan beach restaurant.

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  • 3 C. defatted chicken broth
  • 1/2 C. sliced onions
  • 1 C. diced red potatoes
  • 1/2 large green pepper, diced
  • 2 tsp. minced garlic
  • 2 boneless skinless chicken breast halves, cut into thin strips
  • 1 can (14 oz.) Mexican-style stewed tomatoes
  • 1 tsp. chopped jalapeno peppers
  • 1/2 tsp ground cumin
  • 4 (6") corn tortillas
  • Olive oil no-stick cooking spray
  • 1 Tbs. lime juice
  • 1/4 C. chopped fresh cilantro

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In a large soup pot over medium-high heat, bring 1/2 C. of the broth to a boil. Add the onions, potatoes, green peppers and garlic. Cook and stir for 5 minutes. Add the chicken; cook and stir for 1 minute. Add the stewed tomatoes, jalapeno peppers, cumin and remaining 2 1/2 C. of broth. Bring to a boil. Simmer the soup, uncovered, over medium heat for 15 minutes, or until the potatoes are soft. Meanwhile, preheat the oven to 350 F. Coat both sides of the tortillas with olive oil no-stick cooking spray; cut them into thin strips and place on a baking sheet. Bake for 15 minutes, or until crisp. Add the lime juice and cilantro to the soup; top each bowl with the tortilla strips.

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