Prep Time 20 min
Cook Time 40 Min
Servings 6 to 8
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 8 (6-inch) corn tortillas
  • Salt
  • 2 tbsps. Crisco® Pure Canola Oil
  • 2 tbsps. Crisco® Puritan® Canola Oil with Omega-3 DHA
  • 1 medium onion
  • 2 cups diced cooked chicken
  • 1 (15 1/4 oz.) can whole kernel corn
  • 1 (15 oz.) can black beans
  • 1 (15 oz.) can diced tomatoes
  • 1 (4 oz.) can chopped green chiles
  • 1 (1 1/4 oz.) pkg. taco seasoning mix
  • 2 (14 1/2 oz.) cans chicken broth
  • 1 tbsp. lime juice
  • Shredded Cheddar cheese
  • Chopped cilantro
  • Sour cream
  • Lime slices

Directions

  • Step 1

    HEAT oven to 350ºF.

  • Step 2

    SPRAY a baking sheet and both sides of the corn tortillas with no-stick cooking spray. Slice the tortlllas into strips; sprinkle lightly with salt. Place on baking sheet; bake 12 to 15 minutes or until crisp and lightly browned. Set aside.

  • Step 3

    HEAT oil in a Dutch oven or soup pot over medium high heat. Add onion; sauté 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, 10 to 15 minutes. Stir in lime juice.

  • Step 4

    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, if desired.

Serving size
(1/6 of recipe)

  • Calories 340
  • Calories from Fat90g
  • Total Fat 10g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 40mg
  • Sodium 1250mg
  • Potassium 0mg
  • Total Carbohydrates 40g
  • Dietary Fiber 7g
  • Sugars 5g
  • Protein 23g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet