Tortilla Soup with Chicken & Corn

8 Thin Corn Tortillas, cut crosswise into thin strips
Watkins Cooking Spray
1 teas. / 5 mL Watkins Liquid Onion Spice
1/2 cup/125 mL Chopped Onion
1-1/2 teas. / 7.5 mL Watkins Garlic Granules
1 Tbsp. / 15 mL Watkins Chili Powder
2-1/2 teas. / 12.5 teas. Watkins Cumin
1/2 teas. / 2.5 mL Watkins Oregano
1 Watkins Bay Leaf
6 Cups / 1.5 liters Water
1/4 Cup / 60 mL Watkins Chicken Soup Base
1 Can (8 oz. / 227 g) Tomato Sauce
1/2 teas. / 2.5 ml, more if desired Watkins Cajun Pepper
1 pound / 454 g Skinless, Boneless, Chicken Breasts
1-1/4 Cups / 325 mL Fresh Corn Kernels or frozen, thawed
1/2 Cup / 125 mL Nonfat Sour Cream
1 Tbsp. / 15 mL Watkins Salsa & Sour Cream Snack & Dip Seasoning
Chopped Red Onion, for garnish
Additional corn kernels, for garnish
For garnish, Watkins Cilantro

Place tortilla strips evenly on baking pan and spray with vegetable cooking spray. Bake at 400ºF / 205ºC for 5 to 7 minutes or until golden brown. Set aside to cool.

Sauté the onion in the Liquid Spice until tender. Add garlic granules and next four ingredients; continue to cook for 1 minute. Add water, soup base, tomato paste and Cajun Pepper; bring to a boil. Add chicken; cover and simmer about 30 minutes or until chicken is tender. Meanwhile, combine the sour cream and dip mix; refrigerate until serving time.

Remove chicken with slotted spoon and cool slightly. Shred or chop chicken finely. Return to kettle along with corn. Simmer until corn is tender, about 5 minutes. To serve, place some tortilla strips in bottoms of bowls. Ladle soup into bowls. Garnish with additional tortilla strips, Salsa Dip, chopped onion, corn, and cilantro. Makes 6 servings.

Nutritional Information Per Serving:
Calories 230, Protein 23g, Carbohydrates 27g, Sodium 940mg, Fat 4g, Saturated fat 0g, Cholesterol 44mg, Dietary fiber 5g

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