Tortilla Soup

Recipe courtesy of the Idaho Potato Commission.

Recipe 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
1 (4.5-ounce) can diced mild green chiles
1/4 cup chopped cilantro or parsley
1 lime, cut into 6 wedges

Cooking 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.
3. Add the onions and cook another 5 minutes or until brown.
4. Add potatoes and broth; bring to boiling and simmer, covered for 10 minutes.
5. Add corn, chiles and cilantro or parsley. Return mixture to boiling and simmer another 5 to 8 minutes or until vegetables are tender.
6. Divide tortilla strips among soup bowls. Ladle soup on top of strips, and squeeze a lime wedge on top of each portion.

Makes 6 servings.

Note: Potatoes may be peeled, if desired.

Nutritional Information Per Serving (1/6 of recipe): Calories: 339; Total Fat: 10g; Cholesterol: 38mg; Total Carbs: 43g; Protein: 19g; Sodium: 1120mg.

Recipe and photograph courtesy of the Idaho Potato Commission.