Corn Tortilla Soup with Chicken and Lime

Recipe found here.

I have to tell you that I'm LOVING Robin Miller's method of making a lot of something with the intent of using the leftovers in another meal. It worked great in this case; in fact, the chicken wasn't that great the first time around--stringy and tough--but the additional simmering provided for this soup made the chicken much better, and even in some bites, quite good.
I made this using the leftover chicken I made along with Chicken with Sweet Tomato Pine Nut Sauce. This was definitely an easy and tasty soup, but was really not that satisfying for a whole meal.

Unfortunately, we didn't try the meal EXACTLY as written. I ran out of lime juice, so probably got 1T at most. It was still good without that addition, but it would probably have had greater flavor with it

.

CORN TORTILLA SOUP WITH CHICKEN AND LIME
Serves 4
1 tablespoon olive oil
1/2 cup chopped scallions (green and white parts)
2 celery stalks, chopped
2 cloves garlic, minced
4 reserved cooked chicken breast halves, cubed (or 4 cups cubed cooked chicken)
1 teaspoon dried oregano
28-ounce can crushed tomatoes
3 cups reduced-sodium chicken broth
1 1/2 cups frozen corn
4-ounce can minced green chilies, drained
2 bay leaves
2-3 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper
2 cups crumbled tortilla chips
Heat oil in a large Dutch oven or stock pot over medium-high heat. Add scallions, celery and garlic and cook 3 minutes, until soft. Add chicken and oregano and cook 1 minute, until oregano is fragrant. Add tomatoes, broth, corn, chilies, and bay leaves and bring to a simmer. Simmer 10 minutes. Remove bay leaves and add lime juice and cilantro. Season to taste with salt and pepper. Ladle soup into bowls and top with crushed chips.