Chicken Tortilla Soup

This is a recipe Aaron found in the Reader's Digest and wanted to try. It turned out great. We just made it again for the second time and enjoyed it even more.

Ingredients
6 corn tortillas, cut into ¼ inch strips (You can most certainly use more tortillas. These are yummy!)
5 tsp olive oil, divided
½ tsp salt
¾ lb. boneless, skinless chicken breasts, cut into ½ inch cubes
1 large onion, chopped
5 cups reduced-sodium chicken broth
1 lb. red potatoes, cut into ½ inch cubes
1 cup frozen corn
1 can (4.5 oz) chopped green chilies
¼ cup minced fresh cilantro
¼ tsp pepper
3 tbsp lime juice
1 tbsp chopped garlic
1 tsp basil

In large resealable plastic bag, combine tortilla strips, 2 tsp oil, and salt. Seal bag and shake to coat. Arrange tortilla strips on ungreased baking sheet. Bake at 400 for 8-10 minutes or until crisp, turning once. Remove to paper towels to cool.

In large saucepan, saute chicken in remaining oil until lightly browned. Add onion and garlic; cook, stirring frequently, until onion is tender. Add broth and potatoes. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Add corn, chilies, cilantro, and pepper, and heat through. Stir in lime juice. Top each serving with tortilla chips.

This has quite the citrus flavor. I wouldn't skimp on anything, especially not the cilantro or lime juice. It's a great soup.