Dinner
Tortilla Soup
Ingredients
1 (12ct or 18ct) package of TortillaLand® Flour Tortillas cut into strips
2 tablespoons olive oil
1/2 diced onion
1/2 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon salt
5 minced garlic cloves
2 1/2 cups chicken broth
1 10 ounce can enchilada sauce
1 cup crushed tomatoes
1 15.5 ounce can black beans, drained and rinsed
1 cup frozen corn
2 1/2 cups shredded chicken breasts, cooked
1 tablespoon lime juice
1/2 lime
1 tablespoon fresh cilantro, chopped
A hearty savory favorite with a whole lot of flavor, highlighted with a wonderful crunch from baked strips of TortillaLand® tortillas.
Directions
- In large skillet add olive oil, garlic, and diced onion over medium heat and cook for 3-5 minutes.
- Pour in chicken broth, enchilada sauce, crushed tomatoes, black beans, corn, cumin, chili powder, paprika, salt and pepper.
- Bring to a simmer and cook for 20 minutes.
- Stir in precooked chicken. Cook for an additional 5 minutes.
- Reduce heat and add in lime juice and cilantro.
- Bake tortilla strips for 5-7 minutes at 350 degrees F until the strips are crisp, but not too brown.
- Garnish with cilantro, sour cream, and baked tortilla strips.
