Quick Tortilla Soup

Name: Quick Tortilla Soup
Total time: 15 min
Ingredients: 2 6-inch corn tortillas; 1 teaspoon olive oil; 4 cups low-sodium chicken broth; 1 (10-ounce) can no-salt-added diced tomatoes with green chiles, such as Rotel; 1 cup canned reduced-sodium black beans, rinsed; 1 cup frozen corn kernels; 1 cup chopped frozen kale or spinach (see Tips); 6 ounces shredded cooked chicken breast (see Tips); Lime wedges (optional)

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Total: 15 minutes

Author : Joyce Hendley

Ingredients

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2 6-inch corn tortillas1 teaspoon olive oil4 cups low-sodium chicken broth1 (10-ounce) can no-salt-added diced tomatoes with green chiles, such as Rotel1 cup canned reduced-sodium black beans, rinsed1 cup frozen corn kernels1 cup chopped frozen kale or spinach (see Tips)6 ounces shredded cooked chicken breast (see Tips)Lime wedges (optional)

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Instructions

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Step 1

Preheat toaster oven (or oven) to 350°F. Slice tortillas into ¼-inch-wide strips and place on toaster-oven tray (or baking sheet); drizzle with oil and toss to coat. Bake until lightly crisped and just starting to brown on the edges, about 5 minutes. Set aside to cool.

Step 2

Meanwhile, combine broth, tomatoes with chiles, black beans, and corn in a large heavy saucepan. Bring to a boil over medium-high heat. Stir in kale (or spinach) and chicken; cook, stirring, until the greens are tender, 3 to 5 minutes.

Step 3

Divide among 4 soup bowls and top each with tortilla strips. Serve with lime wedges, if desired.