Nutrition per serving may change if servings are adjusted.
6 (6 inch) corn tortillas
Nonstick cooking spray
1 (14 ounce) can reduced-sodium chicken broth
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano, crushed
3 skinless, boneless chicken breast halves (14 to 16 ounces total)
1 (15 ounce) can black beans, rinsed and drained
¾ cup frozen whole kernel corn, thawed
½ cup chopped fresh tomato
¼ cup chopped onion
¼ cup snipped fresh cilantro
3 tablespoons lime juice
⅛ teaspoon ground black pepper
2 cups shredded Romaine lettuce
Fresh cilantro sprigs (optional)
⅓ cup light dairy sour cream (optional)
Lime wedges (optional)
Preheat oven to 400°F. Line baking sheets with parchment paper. Coat both sides of tortillas with nonstick cooking spray. Place on prepared baking sheets. Bake for 7 to 9 minutes or until lightly browned. Transfer to wire racks to cool. Tortillas will crisp up as they cool.
Meanwhile, in a large skillet combine broth, chili powder, cumin, and oregano. Bring to boiling. Add chicken; return to boiling. Reduce heat and simmer, covered, for 8 to 10 minutes or until chicken is no longer pink (170°F). Remove from heat. Let chicken cool in the liquid about 15 minutes or until cool enough to handle. When cool enough to handle, transfer chicken to a cutting board and shred the chicken into large pieces using two forks. Return shredded chicken to the cooking liquid.
In a medium bowl combine beans, corn, tomato, onion, snipped cilantro, lime juice, and pepper.
Place tortillas on serving plates. Top with lettuce and bean mixture. Using a slotted spoon, spoon chicken atop bean mixture. If desired, garnish with cilantro and serve with sour cream and lime wedges.