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Tortilla Soup with Chicken and Lime
Ingredients
  • 4 5- to 6-inch diameter corn tortillas
  • 2 teaspoons olive oil
  • 2 14 ½-ounce cans low-salt chicken broth
  • 2 cups water
  • ¾ cup canned Mexican-style stewed tomatoes with juices
  • 1 bay leaf
  • 1 garlic clove, pressed
  • ¼ teaspoon ground cumin
  • ⅛ teaspoon dried crushed red pepper
  • 12 ounces skinless boneless chicken breast halves, cut into ½-inch-wide strips
  • 2 green onions, sliced
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
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