Take a break from traditional chicken noodle soup. This spicy chicken and lime combo with a Mexican flair is ready to serve in just minutes.
4 corn tortillas, cut into thin strips
1 T olive oil
1 medium onion, chopped
3 serrano chili peppers, thinly sliced
1 clove minced garlic
1 large tomato, halved, seeded and diced
4 cups chicken stock, low sodium
1 1/2 cups shredded cooked chicken breast
5 T lime juice
1/4 cup chopped fresh cilantro
Salt and pepper to taste
1. Preheat oven to 400 degrees F. Place tortilla strips on a baking sheet and bake for 3 minutes, or until lightly toasted. Put on a plate to cool.
2. Heat oil in a large saucepan over medium heat and add the onions, garlic and chili peppers. Cook 3 to 4 minutes until onions are soft. Stir in tomatoes, broth and chicken. Simmer for 5 minutes. Stir in 4 T of the lime juice and the cilantro. Season with salt and pepper. Add more lime juice if desired.
3. Separate into bowls and distribute tortilla chips on top of each bowl.