Ingredients
4 cans (14-1/2 ounces each) chicken broth3 cups shredded cooked turkey or rotisserie chicken1 can (15 ounces) black beans, rinsed and drained1 can (15-1/4 ounces) whole kernel corn, drained1/2 cup medium salsa5 corn tortillas (6 inches), cut into 1/4-inch strips1/4 cup chopped fresh cilantroAdditional salsa, optional
Preparation
In a Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally.
Meanwhile, spread tortilla strips in a single layer on a baking sheet. Bake at 400° for 4-6 minutes or until golden brown and crisp.
Stir cilantro into soup. Top servings with tortilla strips. If desired, serve with additional salsa.
