Dinner at Home...Rare but Essential!

Although I love love love to eat out in NY, I also love to eat at home. One of the most fantastic things about eating in, is that it's a great way to balance your diet...eat a fabulous but heavy meal at Scarpetta the night before? Stay in the next night, skipping bread, wine and dessert and you're in good shape. So, in a team effort, I ran to Whole Foods during the day to grab the ingredients and plan our meal and when Ben (my fiance) got home, we whipped up a delicious and healthy soup and salad and voila! Healthy and happy night in.

Tortilla Soup with Chicken and Lime

Bon Appétit | January 1996

by Chef Kathi Long

4 5- to 6-inch diameter corn tortillas

• 2 teaspoons olive oil

• 2 14 1/2-ounce cans low-salt chicken broth
• 2 cups water
• 3/4 cup canned Mexican-style stewed tomatoes with juices
• 1 bay leaf
• 1 garlic clove, pressed
• 1/4 teaspoon ground cumin
• 1/8 teaspoon dried crushed red pepper
• 12 ounces skinless boneless chicken breast halves, cut into 1/2-inch-wide strips
• 2 green onions, sliced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice

Preheat oven to 350°F. Brush 1 side of tortillas with oil; cut in half. Stack halves and cut crosswise into 1/4-inch-wide strips. Spread strips on nonstick baking sheet. Bake until light golden, about 15 minutes. Cool on baking sheet.

Combine broth, water, tomatoes, bay leaf, garlic, cumin and red pepper in saucepan; bring to boil. Reduce heat; simmer 5 minutes. Add chicken; simmer until just cooked through, about 5 minutes. Stir in green onions, cilantro and lime juice. Season with salt and pepper.

Ladle soup into bowls. Sprinkle with tortilla strips and serve.

NOTE: It was spicy!! We also added some sliced avocado and a little jack cheese to give it a kick. Just a little...;)