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Tortilla Soup



  • 2 or 3 Old El Paso Corn Tortillas
  • Oil for frying
  • 2 teaspoons vegetable oil
  • 1/3 cup chopped onion
  • 1 (4 ounce) can Old El Paso Chopped Green Chiles
  • 4 cups chicken broth
  • 1 cup shredded, cooked chicken
  • Salt
  • 1 (10 ounce) can Old El Paso Tomatoes and Green Chiles
  • 1 tablespoon lime juice
  • 4 large lime slices


  1. Cut tortillas in 2 x 1/2-inch strip. Fry tortillas in small amount of hot oil until brown and crisp. Drain on paper towels.
  2. Heat 2 teaspoons of vegetable oil in a large saucepan. Add onion and sauté until translucent. Add green chiles, broth, chicken, salt to taste, and tomatoes and green chiles. Cover and simmer 20 minutes. Stir in lime juice.
  3. To serve, pour into soup bowls and add tortilla strips. Float a lime slice in the center of each bowl.

Makes 4 servings.


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