Tortilla Soup

Yield:
6 to 8 servings

Ingredients:

  1. 10 corn tortillas, cut into very thin strips
  2. Vegetable oil for frying
  3. 12 ounces skinless, boneless chicken, cubed
  4. 1 cup chopped onions
  5. 3 cups chopped Idaho potatoes* (about 3 8-oz. potatoes)
  6. 6 cups (48 ounce) chicken broth
  7. 1 cup frozen cut corn
  8. 1 can (4.5 ounce) chopped mild green chilies
  9. 1/4 cup chopped cilantro or parsley
  10. 1 lime, cut into 6 wedges
Directions:

1. In a heavy stockpot, heat 1/4 inch of oil until very hot. Working in batches, fry tortilla strips until crispy. Drain on paper towels and set aside.

2. Pour off all but 1 tablespoon of the oil. Fry the chicken on high for about 5 minutes or until it begins to brown. Add the onions and cook another 5 minutes or until brown. Add potatoes and broth; bring to boiling and simmer, covered for 10 minutes.

3. Add corn, chilies and cilantro or parsley. Return mixture to boiling and simmer another 5 to 8 minutes or until vegetables are tender.

4. Divide tortilla strips among soup bowls. Ladle soup on top of strips, and squeeze a lime wedge on top of each portion.

Note: Potatoes may be peeled, if desired.

Recipe and photo used with permission from the Idaho Potato Commission - www.idahopotato.com


TDS 3