Chicken Tortilla Soup

Taste of HomeChicken Tortilla Soup

Ingredients

• 3 corn tortillas (6 inches each), cut into 1/4-inch strips
• 4 tsp. olive oil, divided
• 1/4 tsp. salt
• 3/4 lb. boneless, skinless chicken breasts, cut into 1/2-inch chunks
• 1 large onion, chopped

• 5 cups reduced-sodium chicken broth
• 1 lb. red potatoes, cut into 1/2-inch cubes
• 1 cup frozen corn
• 1 can (4 1/2 oz.) chopped green chilies
• 1/4 cup minced fresh cilantro
• 1/4 tsp. pepper
• 3 tbs. lime juice

How to make it 

• 1

  In large resealable plastic bag, combine tortilla strips, 1 tsp. oil, and salt. Seal bag and shake to coat. Arrange tortilla strips on ungreased baking sheet. Bake at 400°F for 8 to 10 minutes or until crisp, turning once. Remove to paper towels to cool.

step-item number=”2″ image_url=”" title=”" ]In large saucepan, sauté chicken in remaining oil until lightly browned. Add onion; cook, stirring frequently, until onion is tender. Add broth and potatoes. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Add corn, chilies, cilantro, and pepper, and heat through. Stir in lime juice. Top each serving with tortilla strips. Yield: 6 servings ($1.62 per serving).[/step-item]

– M. M., Traverse City, Michigan