SOPA DE POLLO Y PAPAS
(CHICKEN AND POTATO SOUP)

2 frozen marinated chicken breasts (skinless and boneless), thawed
1 teaspoon olive oil
1 small white onion, cut in 1/4-inch strips (about 1 cup)
1/2 cup peeled, diced tomato, canned or fresh
1/2 teaspoon dried oregano
1quart low-sodium chicken broth
1 to 2 teaspoons minced Serrano chilies
1 zucchini, quartered lengthwise and cut in 1/4-inch pieces (about 1 cup)
1/2 cup corn kernels, frozen or fresh
1 cup refrigerated pre-cooked diced red potatoes
1 teaspoon salt
1/4 teaspoon black pepper
1/3 cup chopped cilantro
1/4 cup fresh lime juice
Crispy Tortilla Strips (recipe follows)

Heat a cast iron grill pan over medium heat. Grill chicken breasts for about 8 minutes on each side, or until browned and cooked through. When cool enough to handle, tear the chicken into bite-sized pieces; set aside.

In large soup pot, heat oil, add onion and cook over medium heat for about 5 minutes, or until onion is soft and slightly browned.

Add tomato and oregano and cook 1 minute longer.

Add chicken broth, chilies, zucchini, corn, potatoes, salt and pepper. Bring to a boil; reduce heat and simmer for about 10 minutes, or until vegetables are tender.

Add chicken, cilantro and lime juice, bring to a boil and serve at once. Pass a bowl of crispy tortilla strips with the soup.

CRISPY TORTILLA STRIPS:
To make strips, cut 4 corn tortillas into 3/4-inch strips. Spread in one layer on a baking sheet and bake in 400 degree oven for 10 minutes, or until crisp.

Servings: 4
Adapted from unknown source