Chicken Tortilla Soup - cooking recipe

Ingredients

6 fryer chicken thighs, boned, skinned and cut into 1-inch pieces
2 Tbsp. plus 2 tsp. vegetable oil, divided
4 corn tortillas, halved and cut into 1/4-inch strips
1 c. chopped onion
2 cloves garlic, minced
2 (14.5 oz.) cans chicken broth
1 (10 oz.) can Ro-Tel tomatoes
1/2 c. water
1 c. whole kernel corn
1/4 c. parsley or cilantro, chopped
1 Tbsp. lime juice
1 tsp. cumin

Preparation

In Dutch oven, heat 2 tablespoons oil to medium heat.
Add tortilla strips; cook 3 to 4 minutes or until crisp.
Remove with a slotted spoon; drain on paper towels.