Ingredients

• 1/2 cup onion
• 8 cloves garlic
• 2 Serrano chili peppers
• 1 medium tomato
• 1-1/2 cups chicken breast, cooked
• 2 corn tortillas, 6” size
• nonstick cooking spray
• 1 tablespoon olive oil
• 4 cups low-sodium chicken broth
• 1/4 teaspoon salt
• 1 bay leaf
• 1/4 cup lime juice
• 1/4 cup fresh cilantro, chopped
• 1/1 teaspoon black pepper

Preparation

1. Preheat oven to 400º F.
2. Finely chop onion and cilantro and mince garlic cloves. Thinly slice chili peppers. Cut tomato in half and remove skin and seeds. Shred chicken.
3. Cut tortillas into thin strips. Arrange the tortilla strips on a baking sheet and spray with cooking spray. Bake for 3 minutes or until lightly toasted. Remove from oven and place onto a plate to cool.
4. Heat oil in a large saucepan over medium heat.  Add onion, garlic and chili peppers. Cook until the onions are translucent. 
5. Add tomato, broth, chicken, salt and bay leaf. Simmer for 8 to 10 minutes.
6. Add lime juice and cilantro. Season with black pepper.
7. Taste, and add more lime juice if desired.
8. Serve with tortilla strips sprinkled on top.

Helpful hints

• Twelve unsalted tortilla chips can be substituted for the tortillas. Skip step #2 in preparations.
• Homemade chicken stock contains 30 to 60 mg sodium per cup, if no salt or bouillon is added. No-salt added broth or low-sodium broth contains less than 140 mg sodium per cup. Reduced sodium broth contains 450 to 600 mg sodium per cup.
• If reduced sodium broth is used in this recipe, decrease broth portion to 2 cups, omit the 1/4- teaspoon salt and add 2 cups of water to keep sodium low.