If you prefer, substitute store-bought baked corn tortilla chips for the fresh tortillas and omit step 1 of the recipe.
2 teaspoons vegetable oil, such as olive or canola oil
3 corn tortillas (6 inches), cut into 1/2-inch-wide strips
4 scallions, thinly sliced
3 cloves garlic, minced
1 large tomato, coarsely chopped
3 cups chicken broth, homemade or reduced-sodium canned
1 teaspoon cumin
1/2 teaspoon oregano
1/4 teaspoon salt
12 ounces skinless, boneless chicken breasts, cut crosswise into 1/4-inch-wide strips
1 cup frozen corn kernels
2 tablespoons fresh lime juice
1. In a nonstick Dutch oven or flameproof casserole, heat the oil over medium heat. Add the tortilla strips and cook until lightly crisped, about 1 minute. With a slotted spoon, transfer the strips to paper towels to drain.
2. Add the scallions and garlic to the pan and cook until the scallions are tender, about 1 minute. Stir in the tomato, broth, cumin, oregano, and salt, and bring to a boil. Reduce to a simmer, cover, and cook until the flavors have developed, about 5 minutes.
3. Add the chicken strips and corn. Cover and cook until the chicken is just cooked through, about 3 minutes. Stir in the tortilla strips and lime juice just before serving. Makes 4 servings
Black Bean & Corn Tortilla Soup Substitute 3 cups of Roasted Vegetable Broth for the chicken broth. Omit the chicken and add 1 can (15 ounces) rinsed and drained black beans. Add the beans in step 3, when you add the corn.
Good source of: niacin, selenium, vitamin B6
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.