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Chicken Tortilla Soup

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
8 servings
Lunch Dinner
Chicken Tortilla Soup
Ingredients
  • 4 (14.5 ounce) cans chicken broth
  • 3 cups shredded rotisserie chicken
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1/2 cup salsa
  • 5 (6 inch) corn tortillas
  • 1/4 cup chopped fresh cilantro
Instructions
1
First, preheat the oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius).
2
Next, combine chicken broth, chicken, black beans, corn, and salsa in a large cooking vessel over medium-high heat; bring the mixture to a rolling boil.
3
Then, decrease the heat and let it simmer, stirring occasionally, for 10 minutes.
4
While that is happening, slice the tortillas into thin strips and lay them flat on a baking sheet.
5
After that, place the baking sheet in the preheated oven and bake until the tortilla strips are golden brown, approximately 5 minutes.
6
Finally, stir in some chopped cilantro into the soup. Serve the hot soup into bowls and top each bowl with a few strips of the crispy tortilla.