TORTILLA-CHICKEN VEGGIE SOUP

Ingredients

• 3 flour tortillas (6 inches), cut into 1-inch strips
• 1/4 cup chicken drippings, optional
• 1 cup chopped celery
• 3/4 cup finely chopped carrot
• 1/2 cup chopped red onion
• 2 tablespoons olive oil
• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) beef broth
• 1 can (10 ounces) diced tomatoes with mild green chilies
• 2 cups cubed cooked chicken breast
• 2 cups frozen corn
• 2 teaspoons dried parsley flakes
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Shredded Monterey Jack cheese, optional

Directions

• Place tortilla strips on a baking sheet coated with cooking spray; bake at 350� for 8-10 minutes or until lightly browned. Set aside.
• Meanwhile, skim fat from drippings. In a Dutch oven, saute the celery, carrot and onion in oil until tender. Stir in the chicken broth, black beans, beef broth, tomatoes, chicken, corn, seasonings and drippings if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
• Serve with cheese if desired and tortilla strips. Yield: 6 servings.