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2 corn tortillas or several corn chips per bowl
Cut tortillas in 2"X2-1/2" strips. Fry them in hot oil until browned and crisp. Drain on paper towel. Alternatively, use corn chips right from the bag and place them in soup bowls.
Heat 2 tsp. oil in large saucepan. Add onion and chile. Sauté until onion is tender but not browned.
Add broth, chicken, and salt to taste. Cover and simmer 20 minutes. Add tomato and simmer five minutes longer. Stir in lime juice. Taste and add more if desired.
To serve, ladle soup into bowls and add some tortilla strips. Float a lime slice in the center of each serving.
Poster's Notes:
It's a limey/lemony version of chicken soup, Yucatan-style, and uses all the leftovers, including the chicken from the Friday night pot of traditional chicken soup. In fact, when I make a pot of chicken soup, I usually save some as is, and make this with the rest of the broth. Both freeze exceptionally well.
It surely beats more of the same chicken soup, chicken salad that my grandmother made, as well as the garlic-flavored baked leftover chicken my mom (born in what was then Palestine) learned how to make from her mom! Besides, all of my family, including the grand kids, loves it.
Posted by Gloria Whitman
Nutritional Info Per Serving: N/A
Oil, for frying the tortillas
2 tsp. vegetable oil
1/3 cup onion, chopped
1 California chile, roasted, peeled, chopped or 1/2 can green chiles
4 cup chicken broth, or leftover chicken soup
1 cup shredded chicken, or chicken that soup was made from
Salt
1 tomato, chopped
1 tbsp. lime or lemon juice, or to taste
4 large limes
Add corn-on-the-cob chunks, green or red pepper, and/or oregano for a different flavor.