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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dry tortillas in 250 degree oven for 1 hour. | 2. Cut each in half, and then cut the halves into thin strips. | 3. Fry in 1" of hot oil. | 4. Drain on paper towels and set aside. | 5. Combine broth, water, tomatoes, bay leaf, garlic, cumin, and red pepper in a saucepan, bring to a boil. | 6. Reduce heat and simmer for 5 minutes. | 7. Add chicken, simmer about 5 minutes, until just cooked through. | 8. Stir in onion, cilantro, and lime juice. | 9. Add salt and pepper to taste. | 10. Divide tortilla strips eveny as a garnish for each serving of soup! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn tortilla	4			-	-	-	-
chicken broth	2	cans		189.1	4.575	26.962	6.343999999999999
water	2	cups		0.0	0.0	0.0	0.0
mexican tomato	3/4	cup	stewed	-	-	-	-
bay leaf	1			-	-	-	-
garlic	2	cloves	crushed	8.94	1.9836	0.3816	0.03
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
red pepper flake	1/4	teaspoon	crushed	-	-	-	-
chicken breast	8	ounces	boneless skinless cut	390.089	0.0	47.287	20.9786
green onion	3		sliced	57.51	12.2262	2.0661	1.0011
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
lime juice	3	tablespoons		11.3438	3.8206	0.1906	0.0318
oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.