• prep: 15 min
• cook: 15 min
• total: 30 min

servings:

The fresh lime and cilantro in this zesty treat remind me of warmer climates—a nice bonus on chilly days here in northern Michigan. I lightened up the original recipe by baking the tortilla strips rather than frying them. —Marianne Morgan, Traverse City, Michigan

• 3 corn tortillas (6 inches), cut into 1/4-inch strips
• 4 teaspoons olive oil, divided
• 1/4 teaspoon salt
• 3/4 pound boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 large onion, chopped
• 5 cups reduced-sodium chicken broth
• 1 pound red potatoes, cut into 1/2-inch cubes
• 1 cup frozen corn
• 1 can (4-1/2 ounces) chopped green chilies
• 1/4 cup minced fresh cilantro
• 1/4 teaspoon pepper
• 3 tablespoons lime juice

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