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    Mexican Tortilla Soup

    Houston Chronicle-4/21/99

    List of Ingredients

    • veg. oil for frying
    • 10 corn tortillas, cut in thin strips
    • 12 ounces skinless boneless chicken breast, cubed
    • 1 cup chopped onions
    • 3 large potatoes, scrubbed and diced
    • 6 cups chicken broth
    • 1 cup frozen cut corn
    • 1 (4-1/2 ounce) can chopped mild green chilies
    • 1/4 cup chopped cilantro or fresh parsley
    • 1 lime, cut in 6 wedges


    1. In a heavy stockpot, heat 1/4" oil until very hot. Working in batches, fry tortilla strips until crisp. Drain on paper towels and set aside.

    2. Pour off all but 1 tablespoon oil. Saute chicken on high 5 minutes or until it begins to brown. Add onions and cook 5 minutes or until brown. Add potatoes and broth. Bring to a boil and simmer, covered, 10 minutes.

    3. Add corn, chilies and cilantro. Return to a boil. Simmer 5-8 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.

    4. Serves 6
    5. 339 cal, 10g fat, 38g chol, 1120g sod, 19g pro, 43 g pro.




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