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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup, by , is from The Paulson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeanne Place
Added: Sunday, November 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 corn tortillas, cut in 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 c. reduced sodium chicken broth
1 lb. red potatoes, cut into 1/2 inch cubes
1 c. frozen corn
1 can (4 1/2 oz.) chopped green chilies
1/4 c. minced fresh cilantro1/4 tsp. pepper
3 T. lime juice

Directions:
Directions:
In a large resealable plastic bag, combine tortilla strips, 1 tsp. oil and salt. Seal bag and shake to coat. Arrange 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 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 corn, chilies, cilantro and pepper. Cook until heated through. Stir in lime juice. Top each serving with tortilla strips.

Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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