Tortilla Soup | Idaho Potato Commission

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 (approximately 3 8-ounce potatoes)
• 6 cups chicken broth
• 1 cup frozen cut corn
• 4.5-ounce can chopped mild green chilies
• 1/4 cup chopped cilantro or parsley
• 1 lime, cut into 6 wedges
• Note: Potatoes may be peeled, if desired.