May 5, 2015
Prep Time: 10 minutes
Cook Time: 30 minutes
- 6 6″ (15 cm) corn tortillas
- 1½ tsp. (7 mL) canola oil, divided
- ½ lb. (250 g) raw boneless skinless chicken breasts, cut into bite-size pieces*
- 4 cups (1 L) lower sodium chicken broth
- 1 cup (250 mL) thick & chunky mild salsa
- 1 cup (250 mL) frozen corn
- 1 cup (250 mL) shredded reduced-fat Mexican-style cheese blend
- Preheat oven to 400°F (200°C).
- Cut 2 tortillas into strips; toss with ½ tsp. (2 mL) oil. Spread in single layer on baking sheet. Bake 5 minutes, pull out baking sheet and flip the strips, return to oven and bake additional 5 minutes or until desired crispiness.
- Cut remaining tortillas into bite-size pieces; set aside.
- In a 4-quart (3.7 L) pot, heat remaining oil on medium-high heat. Add chicken in a single layer in pot, let cook for about 3 minutes before stirring to allow for slight browning, flip chicken pieces to continue cooking until no longer pink—about 6 minutes total. Add chopped tortillas, broth, salsa and corn. Bring to a boil, lower heat to medium-low and simmer for about 15 minutes.
- Top with shredded cheese and crispy tortilla strips.
*You can use pre-cooked chicken, just heat up for less cook time in step 4.
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