Mexican Tortilla Soup
This fragrant, steaming bowl of chicken and vegetables in a spicy broth will whet anyone's appetite. The tortilla strip topping adds a nice touch.
20 corn tortillas, cut into strips
Vegetable oil, for frying
24 oz. chicken, skin- less and boneless, cubed
2 cups onions, chopped
6 cups Idaho potatoes, chopped
12 cups chicken broth
2 cups frozen cut corn
2 41⁄2-oz. cans chopped green chiles
1⁄2 cup cilantro, chopped
2 limes, cut into wedges
1. In a large pot, heat 1⁄4-in. of oil until very hot. Working in batches, fry tortilla strips until crispy. Drain and reserve.
2. Pour off all but 1 tbsp. of oil and return the pan to medium heat. Sauté the chicken 5 min. until it begins to brown. Add onions and cook another 5 min. Add potatoes and broth and bring to a boil; reduce to a simmer and cook, covered, approx. 10 min.
3. Add corn, chiles and cilantro. Simmer another 5-8 min. until vegetables are tender. Serve soup with tortilla strips and a lime garnish.