Preheat the oven to 400 deg F.
Arrange the tortilla strips on a baking sheet. Bake for 3 minutes, or until lightly toasted. Transfer to a plate to cool.
Working over a small bowl, grate each tomato half on the coarse side of a hand grater. Discard the skin.
Heat the oil in a large saucepan over medium heat. Add the onions, garlic, and chile peppers. Cook for 4 minutes, or until the onions are soft but not brown. Stir in the tomatoes, stock, chicken and bay leaf. Simmer for 5 minutes. Stir in 4 tablespoons of the lime juice and the cilantro. Season with salt and black pepper. Remove and discard the bay leaf. Taste and add more lime juice, if desired. Ladle into serving bowls and sprinkle each with some of the tortilla strips.
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|Serving Size: 1 Serving (388g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 98 (47%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 46.2mg||14 %|
|Sodium 983.9mg||34 %|
|Potassium 511.4mg||13 %|
|Total Carbohydrate 9.6g||3 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 7.2g|
|Protein 17.9g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 207
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