This is one of the easiest, quickest and healthiest weeknight dinners. And it's almost as good without the tortillas if you're trying to cut down on carbs.
4 Corn Tortillas, 5-6" diameter
2 Teaspoons Olive Oil
3 Cans Chicken Broth
2 Cups Water
1 Can Canned Tomatoes With Green Chiles or Chipotle
2 Kafir Lime Leaves
3 Cloves Garlic, sliced
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Biber (Turkish Red Pepper; you can substitute red pepper flakes)
1 Fresh Lime, cut in half, squeezed and thrown in
Salt and Pepper, to taste
12 Ounces Skinless Boneless Chicken Breast, cut in 1/2-inch cubes
2 Green Onions, cut with Herb Scissors
1/4 Cup Fresh Cilantro, cut with Herb Scissors
- Make Tortilla Chips
- Combine broth, water, tomatoes, kaffir lime leaves, garlic, cumin and biber in saucepan; bring to a boil
- Reduce heat, simmer 5 minutes
- Add lime juice; season w/ Salt & Pepper
- Add chicken, simmer 'til just cooked through, ~5 minutes
- Sprinkle on green onions and cilantro
- Ladle into bowls, sprinkle with tortilla strips
Variation: Smoke the whole chicken breasts for 25 minutes in the Cameron Stove-top Smoker, then cut the chicken into bite-sized pieces and add to the soup as soon as you turn the heat off. The wonderful smoked flavor permeates the soup and takes it to a whole new level!
