- Preheat oven to 400°F. Coat a baking sheet with nonstick cooking spray. Place tortilla strips on baking sheet. Coat lightly with cooking spray; toss to coat. Bake 10 minutes or until golden and crisp. Remove from oven; set aside to cool.
- Meanwhile, in a large heavy-bottomed pot heat 2 teaspoons of the oil over medium-high heat. Add chicken; cook and stir until browned. Transfer chicken to a plate. Set aside.
- Add onion, seasoning and remaining oil to pot; sauté 5 minutes or until onion is softened. Add tomatoes, broth, black beans and corn; bring to boiling. Return chicken to pot. Reduce heat and simmer 15 minutes or until chicken is heated through (165°F). Ladle soup into individual serving bowls, top with tortilla strips, and serve.
Per serving: 250 calories, 6g fat, 1g saturated fat, 35mg cholesterol, 235mg sodium, 30g carbohydrate, 5g fiber, 5g sugars, 20g protein