Rotisserie Chicken Tortilla Soup

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.