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Chicken soup with a delicious south-of-the-border twist!

4 corn tortillas

2 tablespoons olive oil

12 ounces skinless boneless chicken breast halves,

cut into 1/2-inch wide strips

1 small onion, chopped

2 large cloves garlic, finely minced

1/2 teaspoon oregano

1/2 teaspoon cumin seed

1 bay leaf

6 cups water

1 1/2 tablespoons chicken base

1 (14-ounce) can Mexican-style stewed tomatoes with juices

1/8 teaspoon dried crushed red pepper

1/4 cup fresh lime juice

1/4 cup chopped fresh cilantro

2 green onions, thinly sliced

Salt and freshly ground pepper to taste

1. Preheat oven to 350*F (180*C).
2. Brush sides of the tortillas with 1 tablespoon oil; cut in half. Stack halves and cut crosswise into 1/4-inch wide strips. Spread strips on baking sheet. Bake until light golden, about 15 minutes. Cool on baking sheet.
3. In large pot, brown chicken in 1 tablespoon oil over medium heat, about 5 minutes. Add the onion and cook until softened. Add the garlic, oregano, cumin seed and bay leaf, cook and stir for 1 minute, then add water, chicken base, tomatoes and red pepper; bring to boil. Reduce heat; simmer for 20 minutes. Remove from heat and stir in lime juice, green onions and cilantro. Season with salt and pepper to taste.
4. Ladle soup into bowls. Sprinkle with tortilla strips and serve.

Serves 4.