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Ingredients
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4 (14.5 ounce) cans chicken broth
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3 cups shredded rotisserie chicken
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1 (15 ounce) can black beans, rinsed and drained
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1 (15 ounce) can corn, drained
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½ cup salsa
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5 (6 inch) corn tortillas
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¼ cup chopped fresh cilantro
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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Combine broth, chicken, black beans, corn, and salsa in a pot over medium-high heat; bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes.
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Meanwhile, slice tortillas into 1/4-inch strips and spread on a baking sheet.
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Bake in the preheated oven until golden brown, about 5 minutes.
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Stir cilantro into soup. Ladle into bowls and top with tortilla strips.
Tips
You can use any meat in place of rotisserie chicken.
Nutrition Facts (per serving)
335 | Calories |
13g | Fat |
28g | Carbs |
27g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 335 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 3g | 17% |
Cholesterol 70mg | 23% |
Sodium 1398mg | 61% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 6g | 21% |
Total Sugars 3g | |
Protein 27g | 54% |
Vitamin C 3mg | 3% |
Calcium 50mg | 4% |
Iron 3mg | 16% |
Potassium 501mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.