Mexican Tortilla Soup
	4   corn tortillas, cut into ¼"x2" strips   2 Tbs    Vegetable oil for frying   12 oz    skinless, boneless chicken, cubed   1 cup    onions, chopped   2   large potatoes, peeled if desired, and diced   3 16 oz. cans    chicken broth   1 cup    frozen cut corn   1   can chopped mild green chilies, (4 1/2 ounce)   1/4 cup    chopped cilantro or fresh parsley   1   lime, cut into six wedges     1 In a heavy stockpot, heat 3 tablespoons of oil over medium heat until very hot. Working in batches, fry tortilla strips until crisp. Drain on paper towels and set aside. 2 In remaing oil, saute chicken on high for about 5 minutes until it begins to brown. 3 Add onions and cook another 5 minutes or until brown. 4 Add potatoes and broth. Bring to a boil and simmer, covered, for 10 minutes. 5 Add corn, chilies and cilantro or parsley. Return to a boil and simmer another 5 to 8 minutes or until vegetables are tender. 6 Divide tortilla strips among soup bowls. Ladle soup into bowls and squeeze a lime wedge on top of each portion.   Servings: 4   Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.