Spray a baking sheet and both sides of the corn tortillas with Crisco
No-Stick Cooking Spray. Slice the tortillas into strips; sprinkle lightly
with salt. Place on baking sheet; bake for 12-15 minutes or until crisp and
lightly browned. Set aside.
Meanwhile, in a Dutch oven or soup pot, heat Crisco Canola Oil over medium
high heat. Add onions and saute until soft. Add chicken, corn, beans,
tomatoes, chilis and taco seasoning; stir to combine. Add chicken broth;
stir. Bring to a boil; reduce heat and simmer, 10-15 minutes. Stir in lime
To serve, place a few tortilla strips into soup bowl; ladle soup over.
Sprinkle with cheese and cilantro. Top with remaining tortilla strips.
Garnish with sour cream and a lime slice.
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