- 4 cups reduced-sodium chicken broth
- 1 clove garlic, minced
- 1/4 teaspoon ground cumin
- 4 corn tortillas, toasted and cut into 1/4-inch strips
- Salt and freshly ground pepper to taste
- Chopped fresh cilantro
- Lime wedges
- Combine broth, garlic and ground cumin in a saucepan; bring to a simmer and cook for 5 minutes. Add tortillas strips; simmer for 5 minutes longer. Season to taste with salt, pepper and cilantro. Serve with lime wedges.