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    You are in: Home / Recipes / Black Bean, Chicken and Corn Soup With Toasted Tortilla Strips Recipe
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    Black Bean, Chicken and Corn Soup With Toasted Tortilla Strips

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Sabia's Note:

    Another cooking class recipe. This is a lovely tortilla soup with homemade tortilla strips. The things that make this recipe a little different from the others is the tomato sauce, rice, cilantro and limes. I'm not a big cilantro fan but I loved it in this recipe. I've found that you don't have to flip the tortilla strips if you use foil on the bottom of your baking sheet. Also, the rice is partially cooked so as to not overcook the rice while simmering in the soup. Prep time is if you already have cooked chicken and rice.

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    Ingredients:

    Servings:

    Units: US | Metric

    Toasted Tortilla Strips

    Directions:

    1. 1
      In a large pot, saute the olive oil, onions and garlic until the onions are transparent (about 5 minutes).
    2. 2
      Next, add the remaining ingredients (except for the cilantro and limes).
    3. 3
      Stir well and allow soup to simmer for 20-30 minutes until ready to serve. Before serving, stir in the cilantro, lime juice and zest to keep their flavors.
    4. 4
      Garnish with sour cream, parmesan cheese and toasted tortilla strips.
    5. 5
      Toasted Tortilla strips: Cut tortillas into 1/2 inch wide strips.
    6. 6
      Place the tortilla strips on a large baking sheet (single layered) and spray them with pan spray, or you may baste them with melted butter.
    7. 7
      Season with salt and pepper and place them in a 375 degree oven. Bake until golden and crisp (about 10 minutes).
    8. 8
      Make sure to turn strips over halfway through the baking process.

    Ratings & Reviews:

    • on November 21, 2008

      55

      This was delicious! Some of my personal suggestions: 1) used brown rice and cooked for 20 minutes before adding to the soup 2) used boneless chicken thigh meat and poached them in chicken broth, water, salt & pepper, garlic powder and cumin for 5-7 minutes before adding to the soup, 3) would recommend briefly running the stewed tomatoes in a blender or food processor so the chunks are smaller. I used frozen corn instead of canned and forgot to add the lime and cilantro at the end ~~ will definitely remember next time. The tortilla strips were almost better than the soup! I sprayed the tortilla strips with olive oil and seasoned with seasoning salt and then baked them for 20 minutes ~~ perfect. This is a definite keeper ~ thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 02, 2013

      55

      This soup was great! I halved the recipe for 4 of us and still had leftovers.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 29, 2009

      55

      Excellent soup! I love the tortilla strips, I had dried tomato tortillas on hand and they added extra flavor. Thought this tasted like a chicken enchilada soup! Also I halved the recipe, since it was only 2 of us, but it still made ALOT of soup!! So I froze a bunch too! Next time I make this I might try to halve it even more!! Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Black Bean, Chicken and Corn Soup With Toasted Tortilla Strips

    Serving Size: 1 (619 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 490.7
     
    Calories from Fat 82
    16%
    Total Fat 9.1 g
    14%
    Saturated Fat 2.0 g
    10%
    Cholesterol 23.2 mg
    7%
    Sodium 1870.1 mg
    77%
    Total Carbohydrate 80.5 g
    26%
    Dietary Fiber 14.9 g
    59%
    Sugars 11.9 g
    47%
    Protein 27.1 g
    54%

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