---

Tortilla Soup

---

Yield: 6 - 8 servings

Ingredients

• 10 corn tortillas, cut into very thin strips
• Vegetable oil for frying
• 12 ounces skinless, boneless chicken, cubed
• 1 cup chopped onions
• 3 cups chopped Idaho Potatoes (approximately 3 8-ounce potatoes)
• 6 cups chicken broth
• 1 cup frozen cut corn
• 4.5-ounce can chopped mild green chilies
• 1/4 cup chopped cilantro or parsley
• 1 lime, cut into 6 wedges 
  
  Note: Potatoes may be peeled, if desired.

Directions

1. In a heavy stockpot, heat 1/4 inch of oil until very hot. Working in batches, fry tortillas 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 - 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.

Estimated Nutritional Analysis per Serving:
339 calories, 10 g fat, 38 g cholesterol, 1120 g sodium, 19 g protein, 43 g carbohydrates

*Based upon 6 servings