Recipe courtesy of the Idaho Potato Commission.
10 corn tortillas, cut into very thin strips
Vegetable oil for frying
12 ounces skinless, boneless chicken, cubed
1 cup chopped onions
3 cups chopped Idaho potatoes - approximately 3 (8-ounce) potatoes
6 cups chicken broth
1 cup frozen cut corn
1 (4.5-ounce) can diced mild green chiles
1/4 cup chopped cilantro or parsley
1 lime, cut into 6 wedges
- In a heavy stockpot, heat 1/4 inch of oil until very hot. Working in batches, fry tortillas strips until crispy. Drain on paper towels and set aside.
- 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.
- Add corn, chiles and cilantro or parsley. Return mixture to boiling and simmer another 5 to 8 minutes or until vegetables are tender.
- Divide tortilla strips among soup bowls. Ladle soup on top of strips, and squeeze a lime wedge on top of each portion.
Makes 6 servings.
Note: Potatoes may be peeled, if desired.
Nutritional Information Per Serving (1/6 of recipe): Calories: 339; Total Fat: 10g; Cholesterol: 38mg; Total Carbs: 43g; Protein: 19g; Sodium: 1120mg.
Recipe and photograph courtesy of the Idaho Potato Commission.