Preparation time: 50 min
3 teaspoons vegetable oil
4 soft corn tortillas (6 inch), cut into 2x 1/2-inch strips
1 medium onion, chopped (1/2 cup)
3 1/2 cups chicken broth
1 can (10 oz) diced tomatoes with green chiles, undrained
1 1/2 cups shredded cooked chicken
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro or parsley
1. In 2-quart nonstick saucepan, heat 2 teaspoons of the oil over medium-high heat. Add tortilla strips; cook 30 to 60 seconds, stirring constantly, until crisp and light golden brown. Remove from saucepan; drain on paper towels.
2. In same saucepan, cook onion in remaining 1 teaspoon oil over medium-high heat, stirring occasionally, until tender. Stir in broth and tomatoes. Heat to boiling; reduce heat. Simmer uncovered 20 minutes. Stir in chicken; heat until hot.
3. Stir in lime juice. Sprinkle tortilla strips on top of soup or spoon soup over tortilla strips. Sprinkle with cilantro.