Chicken Tortilla Soup

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Directions

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.