Chicken Tortilla Soup



  • 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

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.