Granite Falls IGA Recipes
https://www.gfiga.com/Recipes/Detail/6140/
Tortilla Soup
Yield: 6 to 8 servings
Ingredients
| 10 | corn tortillas, cut into very thin strips | ||
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| Vegetable oil for frying | |||
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| 12 | ounces | skinless, boneless chicken, cubed | |
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| 1 | cup | chopped onions | |
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| 3 | cups | chopped Idaho potatoes* (about 3 8-oz. potatoes) | |
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| 6 | cups | (48 ounce) chicken broth | |
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| 1 | cup | frozen cut corn | |
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| 1 | can | (4.5 ounce) chopped mild green chilies | |
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| 1/4 | cup | chopped cilantro or parsley | |
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| 1 | lime, cut into 6 wedges | ||
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Nutrition Facts
Yield: 6 to 8 servings
Approximate Nutrient Content per serving:
| Calories: | 339 | |
| Calories From Fat: | 90 | |
| Total Fat: | 10g | |
| Cholesterol: | 38g | |
| Sodium: | 1120mg | |
| Total Carbohydrates: | 43g | |
| Protein: | 19g |
(Nutritional data does not include optional ingredients)
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
1. In 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.
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 to 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.
Note: Potatoes may be peeled, if desired.
Recipe and photo used with permission from the Idaho Potato Commission - www.idahopotato.com
Please note that some ingredients and brands may not be available in every store.
Granite Falls IGA Recipes
https://www.gfiga.com/Recipes/Detail/6140/
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