Saturday, August 13, 2011

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

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