Categories: Diabetic

Ingredients

• 3 corn tortillas (6 inches), cut into 1/4- inch strips
• 4 tsp olive oil, divided
• 1/4 tsp salt
• 3/4 lb chicken breasts, cut into 1/2-inch chunks
• 1 large onion, chopped
• 5 cups chicken broth
• 1 lb red potatoes, cut into 1/2-inch cubes
• 1 cup frozen corn
• 4 oz can chopped green chilies
• 1/4 cup minced fresh cilantro
• 1/4 tsp pepper
• 3 tbsp lime juice

Directions

1. In a large Ziploc bag, combine tortilla strips, 1 tsp oil and salt. Seal bag and shake to coat. Arrange tortilla strips on an ungreased baking sheet. Bake at 400 for 8-10 minutes or until crisp, stirring once. Remove to paper towels to cool.

2. In a large saucepan, saute chicken in remaining oil until no longer pink and lightly browned. Add onion; cook and stir until onion is tender. Add the broth and potatoes.

3. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add the corn, chilies, cilantro and pepper. Cook until heated through. Stir in lime juice. Garnish with tortilla strips.

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