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Source: FamilyTime Community

Chicken Tortilla Soup

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Serves: 6 to 8
Prep Time: 30 minutes
Cook Time: 30 minutes
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6 6-inch corn tortillas
Salt
2 tablespoons canola oil
1 medium onion, chopped
2 cups diced cooked chicken
1 15 1/4-ounce can whole kernel corn, drained
1 15-ounce can black beans, drained
1 15-ounce can diced tomatoes, with juice
1 4-ounce can chopped mild green chilies, drained
1 1 1/4-ounce package taco seasoning mix, or about 2 tablespoons
4 cups chicken broth
1 tablespoon lime juice
Shredded Cheddar cheese, for garnish
Chopped cilantro, for garnish
Sour cream, for garnish
Thinly sliced limes, for garnish




Preheat the oven to 350 degrees F. Spray a baking sheet and both sides of the corn tortillas with flavorless vegetable spray.


Slice the tortillas into strips and sprinkle lightly with salt. Spread the strips on the baking sheet and bake for 12 to 15 minutes or until crisp and lightly browned. Set aside.


Meanwhile, in a Dutch oven or soup pot, heat the canola oil over medium high heat. Add onions and saute until soft. Add the chicken, corn, beans, tomatoes, chilis and taco seasoning and stir to combine. Stir in the chicken broth and bring to a boil. Reduce the heat to medium-low and simmer for 10 to 15 minutes or until  hot and bubbling. Stir in the lime juice.


To serve, put a few tortilla strips into each soup bowl, reserving some for garnish. Ladle the soup over the tortilla strips and sprinkle with cheese and cilantro. Top with remaining tortilla strips. Garnish with sour cream and a slice of lime.






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