Chilly weather chicken tortilla soup made with rotisserie chicken.
Preheat the oven to 400 degrees F (200 degrees C).
Combine chicken broth, chicken, black beans, corn, and salsa in a pot over medium-high heat; bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes.
Meanwhile, slice tortillas into 1/4-inch strips and spread on a baking sheet.
Bake in the preheated oven until golden brown, about 5 minutes.
Stir cilantro into soup. Ladle into bowls and top with tortilla strips.
Per Serving: 335 calories; protein 27.2g; carbohydrates 27.9g; fat 13g; cholesterol 69.5mg; sodium 1398mg.