Chicken Tortilla Soup (Page 11)

8  6 inch corn tortillas 1 salt, for sprinkling tortillas
2 T. canola oil
1 medium onion, diced
4 oz. can of chopped green chilies
2 (14-oz.) cans of chicken broth
1 pkg. taco seasoning mix
2 c. cooked chicken, diced
1 T. lime juice
1 (15-oz.) can of whole kernel corn drained
Chopped cilantro
1 (15-oz.) can of black beans, rinsed and drained
1 (15-oz.) can of chopped tomatoes with juice
Shredded cheddar cheese
Sour cream

Preheat oven to 350 degrees. Spray a baking sheet and both sides of tortilla with nonstick cooking spray. Slice the tortillas in strips, sprinkle lightly with salt. Place on a baking sheet and bake 12-15 minutes, until crisp and lightly brown. Set aside. Meanwhile in a pot, heat canola oil over medium high heat. Add onions and saute until soft. Add chicken, corn, beans, tomatoes, chilies, and taco seasoning; stir to combine. Add chicken broth, stir. Bring to a boil, then reduce heat and simmer 10-15 minutes. Stir in lime juice. Place a few tortilla strips in the bowl and ladle soup over it. Sprinkle with cheese and cilantro. Top with remaining tortillas and garnish with
sour cream.