Ingredients
3 flour tortillas (6 inches), cut into 1-inch strips2 tablespoons olive oil1 cup chopped celery3/4 cup finely chopped carrot1/2 cup chopped red onion2 cups cubed cooked chicken breast2 cups frozen corn1 can (15 ounces) black beans, rinsed and drained1 can (10 ounces) diced tomatoes with mild green chiles3 cans (14-1/2 ounces each) reduced-sodium chicken broth1 can (14-1/2 ounces) beef broth2 teaspoons dried parsley flakes1 teaspoon garlic powder1 teaspoon dried basil1 teaspoon ground cumin1 teaspoon ground corianderShredded Monterey Jack cheese, optional
Preparation
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.
