Posted: Apr. 30 2008, 23:20 ET
this is a very long winded post, but this is actually very easy...
i can't stop eating this... i love mexican, and there's nothing better (in my books!) than chicken & lime together. the tortillas work but i like doing pita chips because it makes more!! i've pretty much typed this out as exactly as it appears in the magazine... a couple of things: i used pam and no oil, making it lighter, and it works just great, and i don't always strain it, and it tastes the same... and just an fyi, the nutritional info i included at the bottom is as it appears in the recipe, so i'm very certain that those numbers would include the nutr. info for the tortilla strips... (BUT NOT THE LEGAL ONES, SO IT WOULD ACTUALLY BE MUCH LESS...) although it's really great on it's own! also, i just love the broth so much that i add: 2 more cups broth, 1 tbsp extra lime juice, a pinch extra oregano and just a little extra lime peel. the limes are 'free', and also, the chicken broth is unlimited if you use the low sodium fat free schtuff. it also says that it makes six main dish servings, but i'd say more like three. but that's not including the extra broth...
if you make it, let me know what you think!
dr b values for entire recipe:
1 veg + 4 oz (i also didn't measure garlic...)
chicken and lime soup
14 oz skinless, boneless chicken breast halves
6 cups chicken broth
1/2 cup chopped onion (2 oz.)
1/2 cup chopped green sweet pepper (2 oz.)
1 clove garlic, minced
1 tbsp cooking oil (used pam)
1 cup chopped tomato (7 oz.) or 1/2 of a 14.5 oz can diced tomatoes, undrained
3/4 tsp dried oregano, crushed
1 tsp finely shredded lime peel
3 tbsp lime juice
fresh habanero or jalapeno peppers, rinsed, seeded and chopped (optional)
thin lime slices
in a large pot or dutch oven, bring broth to boiling. add the chicken, reduce heat. simmer, covered about 15 minutes or until chicken is tender and no longer pink. remove chicken from broth; let stand until cook enough to handle. shred chicken; set aside. strain the broth through a large seive or colander lined with two layers of 100-percent-cotton cheesecloth (*i've done it with and without and don't find that it really makes a difference); set broth aside.
in the same pot, cook onion, sweet pepper, and garlic in hot oil (or pam) until tender. stir in strained broth, tomato, and oregano. bring to boiling. stir in lime peel and lime juice. reduce heat. simmer, covered, for 20 minutes. stir in chicken, heat through.
to serve, ladle soup into bowls. top each serving with tortilla strips. if desired, garnish with habanero peppers and lime slices. makes 6 main dish servings.
tortilla strips: preheat oven to 350, cut your legal tortilla or pita in half. cut crosswise into 1/2-inch-wide strips. cost the strips lightly with nonstick cooking spray. arrange strips on a single layer on a baking sheet. bake about 10 minutes or until lightly browned and crisp.
*per serving: 220 cals, 7g total fat, 18 g carb, 1 g fiber, 22g protein.