Ingredients

• 4 , 14.5 ounce
• 3 cups shredded rotisserie chicken
• 1 , 15 ounce
• 1 , 15 ounce
• 0.5 cups salsa
• 5 , 6 inch
• 0.25 cups chopped fresh cilantro

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine broth, chicken, black beans, corn, and salsa in a pot over medium-high heat; bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes.
3. 3 Meanwhile, slice tortillas into 1/4-inch strips and spread on a baking sheet.
4. 4 Bake in the preheated oven until golden brown, about 5 minutes.
5. 5 Stir cilantro into soup. Ladle into bowls and top with tortilla strips.

Nutrition per serving