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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
Working in batches, fry tortilla strips until
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
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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