The result is a crispy topping that saves on sodium and completes a bowl of this healthy chicken soup.
Brush tortillas on both sides with 1 tablespoon oil, then slice into 1/2-inch-wide strips.
Arrange on a rimmed baking sheet.
Photo: Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
Bake until crisp, flipping halfway through, about 10 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium heat.
Add onion and cook, stirring occasionally, until soft, about 3 minutes.
Add garlic and cook, stirring, for 1 minute more.
Stir in paprika, salt and chile powder, followed by tomatoes.
Add broth and bring to a simmer.
Transfer the chicken to a clean cutting board.
Add corn to the pot and cook until warmed through, about 4 minutes.
Shred the chicken and stir it into the soup, along with lime juice.
Top each serving with the tortilla strips and cilantro.
Serve with lime wedges and garnish with radishes and pepper, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
