Chicken Tortilla Soup

I got this from a dairy-free website. I substituted canned tomotoes and canned green chillis for the mexican tomatoes.

2 14 ½ oz. cans chicken broth, 2 c water

¾ c Mexican tomatoes

1 bay leaf, 1 clove garlic, ¼ tsp. cumin

1 pinch crushed red pepper, dried

12 oz. chicken, diced

1 can black beans, rinsed (or kidney)

1 can corn

2 green onions, sliced

¼ c fresh cilantro, chopped

2 T lime juice

Salt and pepper, to taste

7 corn tortillas

In a large stock pot, place chicken broth, water, tomatoes, bay leaf, garlic, cumin, red pepper, chicken, rinsed beans, and corn. Bring to a boil and simmer for 5 – 10 minutes, or until chicken is cooked. Add green onions, cilantro, and lime juice. Add salt and pepper to taste. Serve with crushed tortilla chips.

Preheat oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.