The Markets LLC Recipes
https://www.themarketswa.com/Recipes/Detail/6140/
Tortilla Soup
Yield: 6 to 8 servings
Ingredients
| 10 |
|
corn tortillas, cut into very thin strips
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|
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Vegetable oil for frying
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|
|
| 12 |
ounces |
skinless, boneless chicken, cubed
|
|
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| 1 |
cup |
chopped onions
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|
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| 3 |
cups |
chopped Idaho potatoes* (about 3 8-oz. potatoes)
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| 6 |
cups |
(48 ounce) chicken broth
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|
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| 1 |
cup |
frozen cut corn
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|
|
| 1 |
can |
(4.5 ounce) chopped mild green chilies
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| 1/4 |
cup |
chopped cilantro or parsley
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| 1 |
|
lime, cut into 6 wedges
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|
Directions:
1. In a heavy stockpot, heat 1/4 inch of oil until very hot. Working in batches, fry tortilla strips until crispy. Drain on paper towels and set aside.
2. Pour off all but 1 tablespoon of the oil. Fry the chicken on high for about 5 minutes or until it begins to brown. Add the onions and cook another 5 minutes or until brown. Add potatoes and broth; bring to boiling and simmer, covered for 10 minutes.
3. Add corn, chilies and cilantro or parsley. Return mixture to boiling and simmer another 5 to 8 minutes or until vegetables are tender.
4. Divide tortilla strips among soup bowls. Ladle soup on top of strips, and squeeze a lime wedge on top of each portion.
Note: Potatoes may be peeled, if desired.
Recipe and photo used with permission from the Idaho Potato Commission - www.idahopotato.com
Please note that some ingredients and brands may not be available in every store.
The Markets LLC Recipes
https://www.themarketswa.com/Recipes/Detail/6140/