Mexican Tortilla Soup

November 27, 2016  Online Recipe Guide Avatar
  • 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
  1. In heavy stockpot, heat 1/4″ of oil until very hot
  2. Working in batches, fry tortilla strips until crisp. Drain on paper towels and set aside. Pour off all but 1 tablespoon of oil.
  3. 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
  4. Return to boil and simmer another 5 to 8 minutes or until vegetables are tender
  5. Divide tortilla strips among soup bowls
  6. Ladle soup into bowls and squeeze a lime wedge on top of each portion


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