This is one of those go-to soups my whole family loves. Serve it with Creamy Corn Bread and Honey Butter and Caramel Crepes with Toasted Pecans for dessert.
Prep time: 20 minutes
Cook time: 20 minutes
Make ahead: Soup can be made a day ahead; refrigerate until ready to serve. Tortilla strips are best made just before serving.
Tip: I like to bake my own tortilla chips. They taste terrific and I tend to eat fewer than when I open a big bag. Always use corn tortillas for homemade chips.
8 6-inch corn tortillas
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 cups cooked chicken, diced
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
2 cups salsa
1 can (4 ounces) chopped green chilies
1 package (1-1/4 ounces) taco seasoning mix
1 32-ounce box chicken broth (4 cups)
Juice of ½ a lime
Salt and pepper to taste
Garnish: Sour cream, shredded Monterey Jack, finely chopped cilantro, tortilla strips, and lime slices
Preheat oven to 350°F. Spray a baking sheet and both sides of the corn tortillas with cooking spray. Using scissors or a pizza cutter, slice the tortillas into strips; sprinkle lightly with salt. Place on the prepared baking sheet; bake 12-15 minutes or until crisp and lightly browned. Set aside.
While the chips are baking, heat the olive oil in a heavy pot over medium high heat. Add the onions and garlic; sauté until the onions are soft. Add the chicken, corn, beans, salsa, 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. Season with salt and pepper.
To serve: place a few tortilla strips into soup bowls; ladle soup over. Garnish with sour cream, shredded cheese, cilantro, remaining tortilla strips and a lime slice.