Crisp Tortilla Shreds
1 Cup chopped onion (1 large)
1 tsp. cumin seeds
1 T. cooking oil
4-1/2 Cups reduced sodium chicken broth
1 14-1/2 ounce can Mexican style stewed tomatoes, undrained
3 T. snipped fresh cilantro
2 T. time juice
1-2/3 Cups shredded cooked chicken breast
For Tortilla Crisps:
4 six inch corn tortillas
1 T canola oil
1/2 tsp salt
1/8 tsp pepper

Prepare Crisp Tortilla Shreds; set aside.
In a large saucepan, cook onion and cumin seeds in hot oil about 5 minutes or until onion is tender. Carefully add broth, undrained tomatoes, cilantro, and lime juice. Bring to boiling; reduce heat. Simmer, covered, for 8 minutes, stirring occasionally. Ladle soup into bowls. Top each serving with tortilla shreds. Makes 6 main-dish servings.
Crisp Tortilla Shreds: Preheat oven to 350 degrees F. brush 4 six inch corn tortillas with 1 T cooking oil. Combine 1/2 tsp salt and 1/8 tsp pepper; sprinkle on tortillas. Cut tortillas into thin strips. Arrange in a single layer on a baking sheet. Bake about 8 minutes or until crisp.

Number of Servings: 6

Recipe submitted by SparkPeople user MOLLIEBEAN.

 

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