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MEXICAN TORTILLA SOUP RECIPE

MyCookbook Recipe Database
MyCookbook Member: Chater
Recipe Category: Soup
Recipe Preparation Level: moderate
    10 corn tortillas, cut into very thin strips
    Vegetable oil for frying
    12 ounces skinless, boneless chicken, cubed
    1 cup chopped onions
    3 large potatoes, peeled if desired, and diced
    6 cups chicken broth
    1 cup frozen cut corn
    4 1/2-ounce can chopped mild green chilies
    1/4 cup chopped cilantro or fresh parsley
    1 lime, cut into six wedges

    In a heavy stockpot, heat 1/4-inch of oil until very
    hot.

    Working in batches, fry tortilla strips until
    crisp.

    Drain on paper towels and set aside.

    Pour off all but 1 tablespoon of the oil. Saute
    chicken on high for about 5 minutes until it begins to brown.

    Add onions and cook another 5 minutes or until
    brown.

    Add potatoes and broth. Bring to a boil and simmer, covered, for 10 minutes.

    Add corn, chilies and cilantro or parsley.

    Return to a boil and simmer another 5 to 8 minutes or until vegetables are tender.

    Divide tortilla strips among soup bowls.

    Ladle soup into bowls and squeeze a lime wedge on top of each portion.

    Makes 6 servings.

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