Mexican Tortilla Soup

But it doesn't taste like other Mexican soups to me.

Vegetable oil for frying

10 corn tortillas cut into thin strips

12 oz boneless/skinless chicken cubed

1 cup chopped onions

3 large potatoes, diced

6 cups chicken broth

1 cup frozen cut corn

1 can chopped mild green chilies

1/2 cup chopped cilantro

lime juice

(I add one can of black beans)

In heavy stock pot, heat 1/2 inch oil until very hot. Working in batches, fry tortillas until crisp. Drain on paper towels and set aside. (Or just use tortilla chips)

Pour off all but 1 Tbs. oil. Saute chicken on high for 5 min until it begins to brown. Add onion and cook another 5 min or until brown. Add potatoes and broth. Bring to a boil and simmer covered 10 min. Add corn, chilies, and cilantro. Return to a boil and simmer an additional 5 to 8 min or until veggies are tender.

Serves 6