Chicken Tortilla Soup

I got this from Reader's Digest. I am telling you ladies, I am totally in love with it. But my kids didn't like it at all. I went a little crazy with the lime juice though. :o) It really is yummy.

You Will Need

3 corn tortillas (6 inches each), cut into 1/4-inch strips

4 tsp. olive oil, divided

1/4 tsp. salt

3/4 lb. boneless, skinless chicken breasts, cut into 1/2-inch chunks

1 large onion, chopped

5 cups reduced-sodium chicken broth

1 lb. red potatoes, cut into 1/2-inch cubes

1 cup frozen corn

1 can (4 1/2 oz.) chopped green chilies

1/4 cup minced fresh cilantro

1/4 tsp. pepper

3 tbs. lime juice


What to Do

1. In large resealable plastic bag, combine tortilla strips, 1 tsp. oil, and salt. Seal bag and shake to coat. Arrange tortilla strips on ungreased baking sheet. Bake at 400°F for 8 to 10 minutes or until crisp, turning once. Remove to paper towels to cool.

2. In large saucepan, sauté chicken in remaining oil until lightly browned. Add onion; cook, stirring frequently, until onion is tender. Add broth and potatoes. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Add corn, chilies, cilantro, and pepper, and heat through. Stir in lime juice. Top each serving with tortilla strips.

Yield: 6 servings ($1.62 per serving)


-- M. M., Traverse City, Michigan

Nutrition Facts: 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.