CHICKEN TORTILLA SOUP WITH TOSTITOS® REDUCED FAT CRISPY ROUNDS TORTILLA CHIPS
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Preparation

INGREDIENTS FOR 10 SERVINGS:

Chili powder  ¾ teaspoon
Cumin, ground  ¼ teaspoon
Garlic, granulated  ¼ teaspoon
Oregano, dried;½ teaspoon
Paprika  ½ teaspoon
Onion powder ½ teaspoon
Salt, kosher¼ teaspoon
Pepper, black¼ teaspoon
Oil, neutral2 Tablespoons
Tomato paste2 Tablespoons
Tomatoes, diced12 ounces
Stock, chicken2 quarts
Chicken strips, commodity1 pound 5 ounces
Black beans, canned, drained, rinsed10 ounces
Corn, frozen11 ounces
Water, municipal3 Tablespoons
Tortilla Chips, ground2 Tablespoons
Juice, lime, fresh¼ cup
Preparation
  1. In a bowl mix spices together, put aside.
  2. Heat pot over medium heat.
  3. Add oil to pot, allow to heat until shimmers.
  4. Add onions and sauté until translucent. Approx. 3-5 minutes.
  5. Once the onions are tender and translucent, add the garlic, constantly stirring, until the garlic is fragrant approx. 1-3 minutes.
  6. Add listed seasoning mix- stir into onions and garlic. Cook for 2-3 minutes allowing spices to bloom- do not burn.
  7. Add tomato paste - cook for 2-3 minutes to cook the raw flavor out of the product.
  8. Add diced tomato and liquid. Add stock. Bring to a boil, reduce to a simmer.
  9. Add Chicken, Beans, and Corn. Continue to simmer.
  10. Mix crushed chips with water to create a slurry. Add to pot of cooking liquid- bring to a slight boil, stirring constantly, reducing to simmer, stirring occasionally.
  11. Prior to service, add lime juice and stir it into the soup.