Chicken and Lime Soup
Ingredients
- 4 chicken breast halves boneless, skinless
- 2 6" flour tortillas cut into strips
- 6 cups 1.4 L chicken broth low-fat, low-sodium
- 1 medium onion strung, use Cone #2
- 4oz 2.5 ml chopped green chilies
- 1/2 tsp 2.5 ml oregano dried
- 1 lime fresh, juice and zest, shredded, use Cone #1
- 1/8 tsp 0.6 ml black pepper
- 1 clove garlic shredded, use Cone #1
- 1 cup 180 g tomato chopped
- 2 tbs .8 g parsley or cilantro, snipped
Instructions
- Cut chicken breasts into bite-size pieces. Set aside.
- Preheat skillet over medium heat. Place tortillas in skillet and toast 8 - 10 minutes or until light brown. Remove from skillet and cool.
- In roaster over medium heat, combine chicken broth, onions, chili peppers, oregano, ¼ teaspoon lime zest, 2 tablespoons lime juice, black pepper and garlic. Bring to a simmer. Reduce heat to low and cook 5 minutes.
- Stir in chicken and cover. Increase heat to medium. When Vapo-Valve™ clicks steadily, reduce heat to low and cook 7 - 9 minutes or until chicken is tender.
- Stir in tomatoes and cover. Heat thoroughly.
- When ready to serve, sprinkle with parsley or cilantro. Top individual servings with tortilla strips.
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