Chicken Tortilla Soup

By Dottiejk

Ingredients

• 8 tortillas
• 1 medium onion; chopped
• 2 cups chicken; diced
• 15-1/4 can whole kernel corn; drained
• 15 ounces black beans; rinsed and drained
• 14-1/2 ounce diced tomatoes; undrained
• 4 ounce chopped green chilies; drained
• 1 envelope taco seasoning mix
• 28 ounce chicken broth
• 1 tablespoon lime juice
• shredded cheddar cheese

Preparation

Step 1

Spray a baking sheet and both sides of the corn tortillas with cooking
spray. Cut the tortillas into strips. Sprinkle lightly with salt. Place on
the baking sheet. Bake at 350°F for 12-15 minutes or until crisp and
lightly browned. Set aside.

In a Dutch oven or soup pot, heat oil over medium-high heat; cook chicken
and then onion in oil until soft. Add corn, beans, tomatoes, chilies and
taco seasoning; stir to combine. Stir in chicken broth. Bring to a boil;
reduce heat and simmer 10-15 minutes. Stir in lime jice.

To serve, place a few tortilla strips into each soup bowl; ladle soup over
tortilla strips. Sprinkle with cheese.