Yucatan Chicken Lime Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 corn tortillas cut into thin strips1 large tomato-halved & seeded1 T olive oil1 med. onion finely chopped8 cloves garlic minced2-8 serrano peppers thinly sliced (wear gloves!)4 C Chicken Broth (fat free)1&1/2 C chicken breast, cookd & shredded1 Bay leaf4-6 T lime juice1/4 C Cilantro choppedSalt & Pepper to taste
Preheat oven to 400. Arrange tortilla strips on cookie sheet. Bake 3 minutes or until lightly toasted. Transfer to plate to cool.
Grate tomatoe halves over coarse grater, discard skin. *You can substitute a can of diced tomatoes if desired
Heat oil in large pot over medium heat. Add onion, garlic and peppers. Cook for 4 minutes or until onions are soft but not brown. Stir in tomatoes,broth & Bay leaf. Simmer for 5 minutes. Stir in lime juice & cilantro. Season with S&P. Remove & discard Bay leaf. Serve with tortilla strips as topping. Makes 4 servings @ 1 Cup each. I usually double the recipe and freeze portions for later use. Great Summer Soup. Enjoy
Number of Servings: 4
Recipe submitted by SparkPeople user RUTHIEG.
Grate tomatoe halves over coarse grater, discard skin. *You can substitute a can of diced tomatoes if desired
Heat oil in large pot over medium heat. Add onion, garlic and peppers. Cook for 4 minutes or until onions are soft but not brown. Stir in tomatoes,broth & Bay leaf. Simmer for 5 minutes. Stir in lime juice & cilantro. Season with S&P. Remove & discard Bay leaf. Serve with tortilla strips as topping. Makes 4 servings @ 1 Cup each. I usually double the recipe and freeze portions for later use. Great Summer Soup. Enjoy
Number of Servings: 4
Recipe submitted by SparkPeople user RUTHIEG.
Nutritional Info Amount Per Serving
- Calories: 326.1
- Total Fat: 8.4 g
- Cholesterol: 68.2 mg
- Sodium: 1,663.7 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 3.1 g
- Protein: 40.1 g
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