Tuesday, January 6, 2009

Chicken Tortilla Soup

Edited: Ok, I have made this soup and I was right - it is divine! Very good on a cold winter night :) It also is yummy when heated up for leftovers.

Chicken Tortilla Soup

  • CRISCO® Original No-Stick Cooking Spray
  • 8 6-inch corn tortillas
  • Salt
  • 2 tablespoons CRISCO® Pure Canola Oil
  • 1 medium onion, chopped
  • 2 cups cooked chicken, diced
  • 1 can (15 1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) black beans, drained
  • 1 can (15 ounces) diced tomatoes, with juice
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 package (1 1/4 ounces) taco seasoning mix
  • 2 cans (14 1/2 ounces) chicken broth
  • 1 tablespoons lime juice
  • Shredded cheddar cheese
  • Chopped cilantro
  • Sour cream
  • Lime slices (optional)
  • 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.

    *When I made the soup, I left out the diced green chilis, and it still tasted good ... also, mine was a little thin, so I made mine a tiny bit thicker using a flour/water thickener. All in all, very yummy!


    Lorie said...

    Oh! That sounds good!

    Sarah said...

    Ok, I actually made this soup, and it was divine. It's definitely going to be a staple in our house!