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!