MEXICAN CHICKEN TORTILLA SOUP

3 cups defatted chicken broth
1/2 cup sliced organic onions
1 cup diced organic red potatoes
1/2 large organic green pepper, diced
2 tsp organic minced garlic
2 boneless skinless chicken breast halves, cut into
thin strips (Organic Range FREE)
1 can (14 ounces) Organic Mexican-style stewed tomatoes
1 tsp chopped jalapeno peppers
1/2 tsp ground organic cumin
4 (6") corn tortillas
Cold-Pressed extra virgin Olive oil no-stick cooking spray
1 tbs organic lime juice
1/4 cup chopped fresh organic cilantro

In a large soup pot over medium-high heat, bring 1/2
cup of the broth to a boil. Add the onions, potatoes,
green peppers and garlic. Cook and stir for 5 minutes.
Add the chicken; cook and stir for 1 minute.

Add the stewed tomatoes, jalapeno peppers, cumin and
remaining 2 1/2 cups of broth. Bring to a boil. Simmer
the soup, uncovered, over medium heat for 15 minutes,
or until the potatoes are soft.

Meanwhile, preheat the oven to 350 F. Coat both sides
of the tortillas with olive oil no-stick cooking spray;
cut them into thin strips and place on a baking sheet.
Bake for 15 minutes, or until crisp. Add the lime juice
and cilantro to the soup; top each bowl with the
tortilla strips.

The lime juice and cilantro give this soup an authentic
taste and aroma. Sip a spoonful, close your eyes and
you will be transported to a romantic Yucatan beach
restaurant, where I proposed to my wife Karen.

PER SERVING: 240 calories, 2.3 g. fat (8% of calories),
2.3 g. dietary fiber, 34 mg. cholesterol, 497 mg.
sodium. Serves 4.