Chicken Tortilla Soup

This recipe was found in a rather unusual place - the Smuckers shareholders annual report. This is a quick recipe, perfect for cold weather.

Ingredients:

• Crisco No-Stick Cooking Spray
• 8 6-inch tortillas
• 2 Tbsp. 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 oz.) taco seasoning mix
• 2 cans (14 1/2 oz.) chicken broth
• 1 Tbsp. lime juice
• Shredded cheddar cheese, chopped cilantro, sour cream, lime slices

Directions:

1. Preheat oven to 350 degrees F. 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 a baking sheet; bake for 12-15 minutes or until crisp and lightly browned. Set aside.
2. 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, 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.
3. 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.