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1. Bring 1/2 cup of broth to a boil in a large soup pot over medium high heat.
2. Add the next 4 ingredients and cook for 5 minutes.
3. Add the chicken and cook for 1 minute stirring constantly.
4. Add the peppers, tomatoes, cumin and the rest of the broth and bring the mixture to a boil.
5. Simmer the soup for 15 minutes, uncovered or until the potatoes are fork tender.
6. Turn the oven to 350 degrees and preheat.
7. Spray the tortillas on both sides with nonstick cooking spray.
8. Cut them into strips and bake them on a baking sheet for 15 minutes.
9. Add the cilantro and lime juice to the pot and stir well.
10. Serve the soup with the tortilla strips.
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