Chicken Tortilla Soup

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 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

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[ingredients-right]

• 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

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[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]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]

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][/step-list-wrapper]

— M. M., Traverse City, Michigan

[nutrition-info calories=”221″ calories_fat=”” fat=”4g” sat_fat=”1g” choles=”33mg” sodium=”757mg” carbs=”27g” sugars=”” protein=”19g” fiber=”4g”]

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