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Source: FamilyTime Community

Chicken Tortilla Soup
This tasty soup is great anytime of year!
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Serves: varies
Prep Time: 10 minutes
Cook Time: 30 minutes
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8 6-inch corn tortillas
2 tablespoons C Corn Oil, *
1 medium onion, chopped
2 cups cooked chicken, diced
1 15 1/4-ounce can whole kernel corn, drained
1 15-ounce can black beans, drained
1 15-ounce can diced tomatoes, with juice
1 4-ounce can chopped green chilies, drained
1 1 1/4-ounce package taco seasoning mix
2 14 1/2 -ounce cans chicken broth
1 tablespoon lime juice
Shredded Cheddar cheese
chopped cilantro
sour cream
lime, slices, optional

Preheat oven to 350 degrees. Spray a baking sheet and both sides of the corn tortillas with Crisco 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 Oil over medium-high heat. Add onion and sauté until soft. Add chicken, corn, beans, tomatoes, chilies 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.

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