Tortilla Soup


  • 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
  • 4.5-ounce can chopped mild green chilies
  • 1/4 cup chopped cilantro or parsley
  • 1 lime, cut into 6 wedges
  • Note: Potatoes may be peeled, if desired.


  1. 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.
  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 - 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.
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Yield: 6 - 8 servings
Calories: 339
Sodium: 1120 g
Fat: 10 g
Protein: 19 g
Cholesterol: 38 g

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