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Tortilla Soup With Chicken


- five 6-inch corn tortillas, halved and cut crosswise into 1/4-inch-wide strips
- oil for frying
4 cups chicken stock or broth
- 3/4 cup canned stewed tomatoes with juices
- 1 garlic clove, minced
- 1/4 tsp. ground cumin
- 1/2 tsp. dried red chillies,  crushed
- 2 chicken breast halves, cut into 1/2-inch-wide strips
- 2 spring onions, sliced
- 1/4 cup coriander leaves, chopped
- 2 tbsp. fresh lime juice

1.Heat 1/4 inch of oil in a deep frying pan over medium-high heat. Fry the tortilla strips in batches for 30 to 45 seconds, or until they are crisp.Transfer them with a slotted spoon to a plate lined with paper towels and keep aside to cool down.
2. Combine in a large heavy based pot the chicken, stock, tomatoes, bay leaf, garlic and red chillies and bring to boil. Reduce heat and simmer 5-8 minutes until the chicken is tender. Season with salt and pepper. Stir in tortilla strips, spring onions, coriander and lime juice and simmer the soup for 1 to 2 minutes, or until it is heated through.
3. Ladle soup into bowls and serve. Serves 4