Chicken Tortilla Soup

Chicken Tortilla Soup

• 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

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 lightly browned. Add the 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. Source: Taste of Home

Thoughts: Overall, I liked this soup. I enjoyed the lime flavor, and it made so much we didn’t end up finishing our leftovers. Still, I almost think there could be a better chicken tortilla soup out there.