TORTILLA-VEGETABLE CHICKEN SOUP

Tortilla-Vegetable Chicken Soup image

This recipe is surprisingly a snap. Don't worry about the long list of ingredients; most of them are already in your pantry. -Jan Peri-Wyrick, Fort Worth, Texas

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 17

Previous Next

Ingredients

3 flour tortillas (6 inches), cut into 1-inch strips
2 tablespoons olive oil
1 cup chopped celery
3/4 cup finely chopped carrot
1/2 cup chopped red onion
2 cups cubed cooked chicken breast
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes with mild green chilies
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (14-1/2 ounces) beef broth
2 teaspoons dried parsley flakes
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon ground cumin
1 teaspoon ground coriander
Shredded Monterey Jack cheese, optional

Steps:

Place tortilla strips on a baking sheet coated with cooking spray; bake at 350° for 8-10 minutes or until lightly browned. Set aside., In a 6-qt. stock pot, heat oil over medium-high heat. Add celery, carrot and onion; cook and stir 6-8 minutes or until tender. Stir in chicken, corn, beans, tomatoes, broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Serve with tortilla strips and, if desired, cheese.

Nutrition Facts : Calories 315 calories, Fat 8g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 1386mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 6g fiber), Protein 25g protein.