Tortilla soup was first invented by the Mesoamerican people in central Mexico, some 2500 years ago.
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- corn tortillas, cut into very thin strips
- vegetable oil for frying
- 12 oz
- skinless, boneless chicken, cubed
- 1 c
- chopped onions
- 3 c
- chopped idaho potatoes* (about 3 8-oz. potatoes)
- 6 c
- (48 ounce) chicken broth
- 1 can(s)
- mexican corn
- 1 pkg
- taco seasoning mix
- 1 can(s)
- (4.5 ounce) chopped mild green chilies
- 1/4 c
- chopped cilantro or parsley
- lime, cut into 6 wedges
1In a heavy stockpot, heat 1/4 inch of oil until very hot. Working in batches, fry tortilla strips until crispy. Drain on paper towels and set aside.
2Pour 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.
3Add corn, seasoning mix, chilies and cilantro or parsley. Return mixture to boiling and simmer another 5 to 8 minutes or until vegetables are tender.
4Divide tortilla strips among soup bowls. Ladle soup on top of strips, and squeeze a lime wedge on top of each portion.
5*Note: Potatoes may be peeled, if desired.