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.