Lime Soup with Tortilla Strips

POINTS: 3 MAKES: 6 servings CRISPY RATING: Tangy and flavorful

Ingredients

1/2 pound skinless boneless chicken breast 2 tablespoons canola oil 2 6 inch corn tortillas, cut into strips 6 cups lowfat chicken broth 2 tablespoons minced fresh cilantro 1 tablespoon minced fresh oregano 1 teaspoon apple cider vinegar 1/2 teaspoon ground cumin 2 tablespoons fresh lime juice 1/2 cup tomato, chopped and seeded 1/2 cup red bell pepper, chopped and seeded, or other colors 1/2 cup white onion, chopped 6 lime slices, optional

1. In heavy large skillet over medium-high heat, sauté chicken, sprinkled with salt and pepper until browned and cooked through. Let cool and shred or cut into small pieces. Set aside.

2. Heat oil in frying pan. Add tortilla strips; fry until golden, about 2 minutes. Transfer to paper towels; drain. These can cool and be stored for a day in an airtight container, too.

3. Mix broth, cilantro, oregano, apple cider vinegar and cumin in large saucepan; bring to boil. Reduce heat; simmer 15 minutes. Add lime juice; season with salt and pepper.

4. Add tomato, bell pepper, onion and cooked chicken to broth. Let simmer until veggies are just softened.

5. Place 1 lime slice in each of 6 bowls. Ladle soup over limes. Mound tortilla strips on top.

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