Black Bean, Chicken And Corn Soup With Toasted Tortilla Strips

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 onion, chopped fine
• 1 teaspoon garlic, minced
• 2 -3 chicken breasts, cooked and cubed
• 1 (4 ounce) can diced green chilies
• 2 (14 1/2 ounce) cans diced stewed tomatoes (don't drain)
• 2 (8 ounce) cans tomato sauce
• 2 (15 1/2 ounce) cans black beans, drained and rinsed
• 2 (15 1/4 ounce) cans whole kernel corn, drained
• 2 cups mostly cooked long-grain rice
• 4 -6 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon fresh cracked pepper
• 1 bunch cilantro, chopped
• 2 limes, juice and zest of
• sour cream
• parmesan cheese
• 4 -6 flour tortillas
• cooking spray or melted butter
• salt
• pepper

Recipe

• 1 in a large pot, saute the olive oil, onions and garlic until the onions are transparent (about 5 minutes).
• 2 next, add the remaining ingredients (except for the cilantro and limes).
• 3 stir well and allow soup to simmer for 20-30 minutes until ready to serve. before serving, stir in the cilantro, lime juice and zest to keep their flavors.
• 4 garnish with sour cream, parmesan cheese and toasted tortilla strips.
• 5 toasted tortilla strips: cut tortillas into 1/2 inch wide strips.
• 6 place the tortilla strips on a large baking sheet (single layered) and spray them with pan spray, or you may baste them with melted butter.
• 7 season with salt and pepper and place them in a 375 degree oven. bake until golden and crisp (about 10 minutes).
• 8 make sure to turn strips over halfway through the baking process.