Adapted from a recipe by Jorge Alverza
(from the Food For Thought Cookbook, copyright © 2003)
Ingredients
- 2 corn tortillas, cut into 2-inch by ½-inch strips
- Vegetable or avocado oil
- ½ onion, chopped
- ¼ can chopped green chiles
- 4 cups low sodium chicken broth
- 1 cup shredded chicken
- Salt, to taste
- 1 tomato, chopped
- 1 tsp fresh lime juice
- 4 lime wedges, for garnish
Instructions
Preheat oven to 350°F. Place tortilla strips into a bowl and toss with 2 tbsp oil. Transfer oiled tortilla strips to a baking sheet, laying them out in a single layer. Bake until lightly golden and crispy, about 15 minutes. Set aside to cool until ready to use.
Heat 2 tsp oil in a large saucepan. Add the onions and chiles. Sauté until the onion is tender, but not brown. Add the chicken broth, shredded chicken, and salt to taste. Cover and simmer for 20 minutes.
Add the chopped tomato and simmer another 5 minutes. Stir in the lime juice. To serve, ladle into bowls and top with crispy tortilla strips and a lime wedge.