Sentry Foods Recipes

http://www.sentryfoods.com/Recipes/Detail/6140/

Tortilla Soup

Yield: 6 to 8 servings

Ingredients

10 corn tortillas, cut into very thin strips
Vegetable oil for frying
12 ounces skinless, boneless chicken, cubed
1 cup chopped onions
3 cups chopped Idaho potatoes* (about 3 8-oz. potatoes)
6 cups (48 ounce) chicken broth
1 cup frozen cut corn
1 can (4.5 ounce) chopped mild green chilies
1/4 cup chopped cilantro or parsley
1 lime, cut into 6 wedges

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.

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Sentry Foods Recipes

http://www.sentryfoods.com/Recipes/Detail/6140/