Mexican Tortilla Soup

Crisp tortilla strips are added to this Mexican-style chicken and vegetable soup.

• Email Recipe
• Print Recipe
•        

Ingredients:

• 10 corn tortillas, cut into strips  
• Vegetable oil for frying  
• 12 oz skinless, boneless chicken, cubed  
• 1 cup chopped onion  
• 6 cups chicken broth  
• 3 large potatoes, peeled and diced  
• 1 cup frozen cut corn  
• 4 1/2 oz can chopped green chilies  
• 1/2 cup chopped cilantro  
• 1 lime, cut into six wedges

Method

In a heavy stockpot, heat 1/4 in. of oil until very hot. Working in batches, fry tortilla strips until crisp. Drain on paper towel and set aside. Pour off all but 1 tablespoon of the oil. 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. Return to a boil and simmer another 5-8 minutes or until vegetables are tender. Divide tortilla strips among soup bowls. Ladle soup into bowls and squeeze a lime wedge on top of each portion.

Notes: I prefer to crisp tortilla strips in the oven using cooking spray.

Number of servings: 6

Submitted By: darlamckeown
View all recipes by this user