- 4 5- to 6-inch diameter corn tortillas
- 2 teaspoons olive oil
- 2 14 1/2-ounce cans low-salt chicken broth
- 2 cups water
- 3/4 cup canned Mexican-style stewed tomatoes with juices
- 1 bay leaf
- 1 garlic clove, pressed
- 1/4 teaspoon ground cumin
- 1/8 teaspoon dried crushed red pepper
- 12 ounces skinless boneless chicken breast halves, cut into 1/2-inch-wide strips
- 2 green onions, sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- Preheat oven to 350°F. Brush 1 side of tortillas with oil; cut in half. Stack halves and cut crosswise into 1/4-inch-wide strips. Spread strips on nonstick baking sheet. Bake until light golden, about 15 minutes. Cool on baking sheet.
- Combine broth, water, tomatoes, bay leaf, garlic, cumin and red pepper in saucepan; bring to boil. Reduce heat; simmer 5 minutes. Add chicken; simmer until just cooked through, about 5 minutes. Stir in green onions, cilantro and lime juice. Season with salt and pepper.
- Ladle soup into bowls. Sprinkle with tortilla strips and serve.