Chicken Tortilla Soup

Prep Time:20 min
Cook Time:40 min
Yeild:6 to 8 servings

INGREDIENTS:

  • Crisco® Original No-Stick Cooking Spray
  • 8 (6-inch) corn tortillas
  • Salt
  • 2 tablespoons Crisco® Pure Canola Oil
  • OR 2 tablespoons Crisco® Puritan Canola Oil with Omega-3 DHA
  • 1 medium onion, chopped
  • 2 cups diced cooked chicken
  • 1 (15 1/4 oz.) can whole kernel corn, drained
  • 1 (15 oz.) can black beans, drained
  • 1 (15 oz.) can diced tomatoes, with juice
  • 1 (4 oz.) can chopped green chiles, drained
  • 1 (1 1/4 oz.) package taco seasoning mix
  • 2 (14 1/2 oz.) cans chicken broth
  • 1 tablespoon lime juice
  • Shredded Cheddar cheese
  • Chopped cilantro
  • Sour cream
  • Lime slices (optional)

PREPARATION DIRECTIONS:

  1. 1.
    HEAT oven to 350ºF.

  2. 2.
    SPRAY a baking sheet and both sides of the corn tortillas with no-stick cooking spray. Slice the tortlllas into strips; sprinkle lightly with salt. Place on baking sheet; bake 12 to 15 minutes or until crisp and lightly browned. Set aside.

  3. 3.
    HEAT oil in a Dutch oven or soup pot over medium high heat. Add onion; sauté until soft. Add chicken, corn, beans, tomatoes, chiles and taco seasoning; stir to combine. Add chicken broth; stir. Bring to a boil; reduce heat and simmer, 10 to 15 minutes. Stir in lime juice.

  4. 4.
    PLACE a few tortilla strips into soup bowl; ladle soup over. Sprinkle with cheese and cilantro. Top with remaining tortilla strips. Garnish with sour cream and a lime slice, if desired.
Chicken Tortilla Soup