Lime Chicken Tortilla Soup

Prep Time 30-35 min. | Medium
Thaw in refrigerator.

1. Heat medium soup pot over med. high heat. Add soup base and 4 cups of water to the pot. Cook for 20-25 min., bringing soup to a simmer.
2. Meanwhile, preheat oven to 375°F and cut corn tortillas into strips. Place on baking sheet lined with foil and sprayed with nonstick spray. Lay out strips in a single layer and bake for 8-10 min., flipping halfway through, or until crispy. Cool and set aside.
3. Add chicken and corn to soup and heat through, about 10 min.
4. To serve: Remove bay leaf and ladle soup into bowl. Cut lime and squeeze into soup as desired. Top with baked tortilla strips and a sprinkle of cotija cheese.

Prep Time 35-40 min. | Large
Thaw in refrigerator.

1. Heat medium soup pot over med. high heat. Add soup base and 8 cups of water to the pot. Cook for 25-30 min., bringing soup to a simmer.
2. Meanwhile, preheat oven to 375°F and cut corn tortillas into strips. Place on baking sheet lined with foil and sprayed with nonstick spray. Lay out strips in a single layer and bake for 8-10 min., flipping halfway through, or until crispy. Cool and set aside.
3. Add chicken and corn to soup and heat through, about 10 min.
4. To serve: Remove bay leaves and ladle soup into bowl. Cut lime and squeeze into soup as desired. Top with baked tortilla strips and a sprinkle of cotija cheese.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.