Chicken Tortilla Soup

You HAVE to try this recipe! It's easy, healthy, and looks as good as it tastes!

We had this last night for dinner, and again for lunch today!

Here's the recipe!

CHICKEN TORTILLA SOUP

INGREDIENT:

No-stick cooking spray 1 (15 oz.) can diced tomatoes with juice

8 (6 inch) corn tortillas 1 (4 oz.) can diced green chiles (drained)

Salt 1 (1 1/4 oz.) pkg. taco seasoning mix

2 Tbsp. Canola oil 2 (14 1/2 oz.) cans chicken broth

1 medium onion, diced 1 tbsp. lime juice

2-3 baked chicken breasts, diced shredded cheddar cheese

1 (15 1/4 oz.) can whole kernel corn DRAINED sour cream (we used fat-free)

1 (15 oz.) can black beans DRAINED Lime slices for garnishing

1 bunch of cilantro

PREPARATION DIRECTIONS:

Heat oven to 350.

Prepare chicken breasts (I baked at 350 degrees for about 25 minutes, just dusting the chicken lightly with all-purpose seasoning).

Spray a foil-lined baking sheet and both sides of the corn tortillas with no-stick cooking spray. Slice the tortillas into strips. Sprinkle lightly with salt. Place on baking sheet and bake 12-15 minutes or until crisp and golden. Set aside.

Heat 2 tbsp. of oil in a dutch oven or soup pot over medium-high heat. Add onion, saute until soft. Add chicken, corn, beans, tomatoes, chiles, and taco seasoning. Stir to combine. Add chicken broth, stir. Bring to a boil; reduce heat and simmer 15-20 minutes (I ended up simmering for about 35 minutes... I had to run to the grocery store for cilantro). Stir in lime juice.

Place a few tortilla strips into a soup bowl; ladle soup over. Sprinkle with cheese and cilantro. Top with remaining tortilla strips. Garnish with sour cream and a lime slice.

YUM!