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Serves 6-8CRISCO No-Stick Cooking Spray 8 6-inch corn tortillas salt 2 tablespoons CRISCO Canola Oil 1 medium onion, chopped 2 cups cooked chicken, diced 1 can (15-1/4 oz) whole kernel corn, drained 1 can (15 oz) black beans, drained 1 can (15 oz) diced tomatoes, with juice 1 can (4 oz) chopped green chilies, drained 1 package (1-1/4 ounces) taco seasoning mix 2 cans (14-1/2 oz) chicken broth 1 tablespoon lime juice Shredded cheddar cheese Chopped cilantro Sour Cream Lime slices, optional Preheat oven to 350 degrees. Spray a baking sheet and both sides of the corn tortillas with Crisco No Stick Cooking Spray. Slice the tortillas into strips; sprinkle lightly with salt. Place on baking sheet; bake for 12-15 minutes or until crisp and lightly browned. Set aside. Meanwhile, in a Dutch oven or soup pot, heat Crisco Canola Oil over medium high heat. Add onions and saute until soft. Add chicken, corn, beans, tomatoes, chilis and taco seasoning; stir to combine. Add chicken broth; stir. Bring to a boil; reduce heat and simmer, 10-15 minutes. Stir in lime juice. To serve, 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. |
