Crisco® No-Stick Cooking Spray
8 6-inch corn tortillas
salt
2 tablespoons Crisco® Canola Oil
1 medium onion, chopped
2 cups cooked chicken, diced
1 can (15-1/4 oz) whole kernel corn, drained
1 can (15 oz) black beans, drained
1 can (15 oz) diced tomatoes, with juice
1 can (4 oz) chopped green chilies, drained
1 package (1-1/4 ounces) taco seasoning mix
2 cans (14-1/2 oz) 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 No Stick 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 Canola Oil over medium high heat. Add onions and saute until soft. Add chicken, corn, beans, tomatoes, chilis 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.