Ingredients
- 1
tablespoon + 1 teaspoon olive oil, divided
- 1 cup
chopped onion
- 1 cup
chopped celery
- 2
garlic cloves, minced
- 3 cans
(14 ounces each) low-sodium chicken broth
- 2 cans
(14 1/2 ounces) diced tomatoes with jalapeno peppers, undrained
- 1
1/2 cups cooked long-grain brown or white rice
- 4
(6-inch) flour tortillas, cut in 1/4-inch strips
- 2 1/2
cups pre-cooked chicken or turkey breast, shredded
- 1 cup
whole corn
- 1 can
(15 ounces) pinto or black beans, rinsed
- 1 cup
sliced cooked carrots
- Fresh
lime juice
- Shredded
Monterey cheese
Preheat the oven
to 400°F.
Heat 1
tablespoon of the oil in large, heavy saucepan or Dutch oven over medium heat.
Add the onion, celery and garlic, and cook and stir for 5 minutes until tender.
Stir in the broth, tomatoes, rice, chicken, corn, beans and carrots to the
soup. Bring to a boil then reduce the heat, cover and simmer for about 10
minutes.
Meanwhile, toss
the tortilla strips with remaining 1 teaspoon oil on a baking sheet. Spread the
tortillas out on the sheet, and sprinkle with fresh lime juice.
Bake for about
6 minutes, stirring twice, until light, golden and crisp. Set aside.
Ladle the soup
into bowls, and sprinkle tortilla strips and shredded cheese over the top.
Serves 12.
