Tortilla Soup with Chicken and Lime

Ingredients

• 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

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