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Chicken Tortilla Soup Recipe

Photo by: Taste of Home

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"The fresh lime and cilantro in this zesty treat remind me of warmer climates--a nice bonus on chilly days here in northern Michigan," writes Marianne Morgan from Traverse City. "I lightened up the original recipe by baking the tortilla strips rather than frying them."

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6 Servings
Prep/Total Time: 30 min.

Ingredients

3 corn tortillas (6 inches), cut into 1/4-inch strips
4 teaspoons Crisco® Pure Olive Oil, divided
1/4 teaspoon salt
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch chunks
1 large onion, chopped
5 cups reduced-sodium chicken broth
1 pound red potatoes, cut into 1/2-inch cubes
1 cup frozen corn
1 can (4 ounces) chopped green chilies
1/4 cup minced fresh cilantro
1/4 teaspoon pepper
3 tablespoons lime juice

Directions

In a large resealable plastic bag, combine tortilla strips, 1 teaspoon oil and salt. Seal bag and shake to coat. Arrange tortilla strips on an ungreased baking sheet. Bake at 400° for 8-10 minutes or until crisp, stirring once. Remove to paper towels to cool.
In a large saucepan, saute chicken in remaining oil until no longer pink and lightly browned. Add onion; cook and stir until onion is tender. Add broth and potatoes.
Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add the corn, chilies, cilantro and pepper. Cook until heated through. Stir in lime juice. Garnish with tortilla strips. Yield: 6 servings.

Nutritional Analysis: One serving (1-1/2 cups) equals 221 calories, 4 g fat (1 g saturated fat), 33 mg cholesterol, 757 mg sodium, 27 g carbohydrate, 4 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.

Chicken Tortilla Soup published in Light & Tasty June/July 2004, p57

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