Yield: 6 – 8 servings
6 corn tortillas, cut into very thin strips
Vegetable oil for frying
12 ounces COOKED skinless, boneless chicken, cubed
1 cup chopped onions
3 cups chopped Idaho Potatoes (approximately 3 8-ounce potatoes)
6 cups chicken broth
1 cup cut carrots
4.5-ounce can chopped mild green chilies
1/4 cup chopped cilantro or parsley – divided into 2 bowls
1/2 cup shredded cheese
1 ripe avocado, cut into slivers
1 lime, cut into 6 wedges
Note: Potatoes may be peeled, if desired.
In a heavy stockpot, heat 1/4 inch of oil until very hot. Working in batches, fry tortillas strips until crispy. Drain on paper towels and set aside.
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.
Add carrots, chilies and 1/2 of cilantro or parsley. Return mixture to boiling and simmer another 10-12 minutes or until vegetables are tender.
Divide tortilla strips among soup bowls. Ladle soup on top of strips, top with shredded cheese, a few slices of avocado and cilantro, squeeze a lime wedge on top of each portion.