Ingredients
3 corn tortillas (6 inches), cut into 1/4-inch strips4 teaspoons olive oil, divided1/4 teaspoon salt3/4 pound boneless skinless chicken breasts, cut into 1/2-inch chunks1 large onion, chopped5 cups reduced-sodium chicken broth1 pound red potatoes, cut into 1/2-inch cubes1 cup frozen corn1 can (4 ounces) chopped green chiles1/4 cup minced fresh cilantro1/4 teaspoon pepper3 tablespoons lime juice
Preparation
In a large container with a lid, combine tortilla strips, 1 teaspoon oil and salt. Seal container and shake to coat. Arrange tortilla strips on an ungreased baking sheet. Bake at 400° for 8-10 minutes or until crisp, stirring once. Remove to paper towels to cool.
In a large saucepan, saute chicken in remaining oil until no longer pink and lightly browned. Add onion; cook and stir until onion is tender. Add broth and potatoes.
Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add the corn, chiles, cilantro and pepper. Cook until heated through. Stir in lime juice. Garnish with tortilla strips.
