Mexican Tortilla Soup
November 27, 2016 Online Recipe Guide
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- 10 corn tortillas, cut into very thin strips
- vegetable oil for frying
- 12 oz. skinless, boneless chicken, cubed
- 1 cup chopped onion
- 3 large potatoes, peeled if desired and diced
- 6 cups chicken broth
- 1 cup frozen corn
- 4-1/2-oz. can chopped mild green chilies
- 1/4 cup chopped cilantro or fresh parsley
- 1 lime, cut into 6 wedges
- In heavy stockpot, heat 1/4″ of oil until very hot
- Working in batches, fry tortilla strips until crisp. Drain on paper towels and set aside. Pour off all but 1 tablespoon of oil.
- Saute chicken on high for about 5 minutes until it begins to brown. Add onions and cook another 5 minutes or until brown. Add potatoes and broth Bring to a boil and simmer, covered, for 10 minutes. Add corn, chilies and cilantro or parsley
- Return to boil and simmer another 5 to 8 minutes or until vegetables are tender
- Divide tortilla strips among soup bowls
- Ladle soup into bowls and squeeze a lime wedge on top of each portion
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