Black Bean, Chicken And Corn Soup With Toasted Tortilla Strips

• 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
• Toasted Tortilla Strips
• 4 -6 flour tortillas
• cooking spray or melted butter
• salt
• pepper

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.

olive oil, onion, garlic, chicken breasts, green chilies, tomatoes, tomato sauce, black beans, whole kernel corn, rice, chicken broth, salt, fresh cracked pepper, cilantro, sour cream, parmesan cheese, tortilla strips, flour tortillas, cooking spray, salt, pepper

Taken from www.food.com/recipe/black-bean-chicken-and-corn-soup-with-toasted-tortilla-strips-226675 (may not work)