Chicken Tortilla Soup

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

Ingredients

• Crisco® Original No-Stick Cooking Spray
• 8 (6-inch) corn tortillas
• Salt
• 2 tablespoons Crisco® Pure Canola Oil
• OR 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.