Mexican Tortilla Soup
 
 
4   corn tortillas, cut into "x2" strips  
2 Tbs    Vegetable oil for frying  
12 oz    skinless, boneless chicken, cubed  
1 cup    onions, chopped  
2   large potatoes, peeled if desired, and diced  
3 16 oz. cans    chicken broth  
1 cup    frozen cut corn  
1   can chopped mild green chilies, (4 1/2 ounce)  
1/4 cup    chopped cilantro or fresh parsley  
1   lime, cut into six wedges  
 
1 In a heavy stockpot, heat 3 tablespoons of oil over medium heat until very hot. Working in batches, fry tortilla strips until crisp. Drain on paper towels and set aside.
2 In remaing oil, saute chicken on high for about 5 minutes until it begins to brown.
3 Add onions and cook another 5 minutes or until brown.
4 Add potatoes and broth. Bring to a boil and simmer, covered, for 10 minutes.
5 Add corn, chilies and cilantro or parsley. Return to a boil and simmer another 5 to 8 minutes or until vegetables are tender.
6 Divide tortilla strips among soup bowls. Ladle soup into bowls and squeeze a lime wedge on top of each portion.
 
Servings: 4
 
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