Tortilla Soup

Yield: 6 to 8 servings

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* (about 3 8-oz. potatoes)

6 cups (48 ounce) chicken broth

1 cup frozen cut corn

1 can (4.5 ounce) chopped mild green chilies

1/4 cup chopped cilantro or parsley

1 lime, cut into 6 wedges

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Nutrition Facts

Yield: 6 to 8 servings

Approximate Nutrient Content per serving:

Calories: 339

Calories From Fat: 90

Total Fat: 10g

Cholesterol: 38g

Sodium: 1120mg

Total Carbohydrates: 43g

Protein: 19g

(Nutritional data does not include optional ingredients)

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

1. In a heavy stockpot, heat 1/4 inch of oil until very hot. Working in batches, fry tortilla 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. Add the onions and cook another 5 minutes or until brown. Add potatoes and broth; bring to boiling and simmer, covered for 10 minutes.

3. Add corn, chilies and cilantro or parsley. Return mixture to boiling and simmer another 5 to 8 minutes or until vegetables are tender.

4. Divide tortilla strips among soup bowls. Ladle soup on top of strips, and squeeze a lime wedge on top of each portion.

Note: Potatoes may be peeled, if desired.

Recipe and photo used with permission from the Idaho Potato Commission - www.idahopotato.com

Please note that some ingredients and brands may not be available in every store.

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