Lime Soup with Tortilla Strips and Chicken
The Heartland Spa

• 2 6-inch tortillas, cut into strips

• 6 cups chicken stock

• 2 tablespoons minced fresh cilantro

• 1 teaspoon apple cider vinegar

• 1/2 teaspoon ground cumin

• 1 to 2 tablespoons fresh lime juice

• 1 chicken breast half, thinly sliced crosswise

• 1/2 cup chopped seeded tomato

• 1/2 cup chopped green pepper

• 1/2 cup chopped onion

• 6 lime slices

1. Preheat oven to 350°F, place tortilla strips on baking pan for 20 minutes. Bake until golden and crisp.

2. Mix stock and next 4 ingredients in large saucepan; bring to boil. Reduce heat; simmer 15 minutes. Add lime juices; season with salt and white pepper.

3. Meanwhile, heat 2 tablespoons oil in skillet over medium-high heat. Add chicken to skillet; sauté 3 minutes. Add tomato, pepper and onion. Sauté until chicken is cooked through, about 2 minutes longer.

4. Place 1 lime slice in each of 6 bowls. Ladle soup over. Mound tortilla strips and chicken mixture in center of each.

Makes 6- 8oz. servings  Calories; 75 per serving Fat; 0.6