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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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The fresh lime and cilantro in this zesty treat remind me of warmer climates Ingredients:
3 corn tortillas (6 inches), cut into 1/4-inch strips |
4 teaspoons olive oil, divided |
1/4 teaspoon salt |
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch chunks |
1 large onion, chopped |
5 cups reduced-sodium chicken broth |
1 pound red potatoes, cut into 1/2-inch cubes |
1 cup frozen corn |
1 can (4 ounces) chopped green chilies |
1/4 cup minced fresh cilantro |
1/4 teaspoon pepper |
3 tablespoons lime juice |
Directions:
1. In a large resealable plastic bag, combine tortilla strips, 1 teaspoon oil and salt. Seal bag 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.
2. 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.
3. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add the corn, chilies, cilantro and pepper. Cook until heated through. Stir in lime juice. Garnish with tortilla strips. Yield: 6 servings.
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