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Chicken Tortilla Soup

Chicken Tortilla Soup
The fresh lime and cilantro in this zesty treat remind me of warmer climates—a nice bonus on chilly days here in northern Michigan. I lightened up the original recipe by baking the tortilla strips rather than frying them. —Marianne Morgan, Traverse City, Michigan
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 3 corn tortillas (6 inches), cut into 1/4-inch strips
  • 4 teaspoons 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
© Taste of Home 2013

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Chicken Tortilla Soup (continued)

Directions (continued)

  • the corn, chilies, cilantro and pepper. Cook until heated through.
  • Stir in lime juice. Garnish with tortilla strips. Yield: 6 servings.
Nutrition Facts: 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 starch, 2 lean meat, 1/2 fat.
© Taste of Home 2013