Tex-Mex Tortilla Soup
From: Better Homes and GardensA topping of crushed tortilla chips adds crunch to this delicious 30-minute spicy chicken soup recipe.
Servings: Makes 6 servings
Total: 30 mins
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Ingredients
1 to 1 1/4 pounds skinless, boneless chicken thighs or breast halves
3 14-ounce cans reduced-sodium chicken broth
1 14 1/2-ounce can diced tomatoes, undrained
1/2 cup chopped onion (1 medium)
1/4 cup chopped green sweet pepper
1 to 2 teaspoons chili powder
1/2 teaspoon ground cumin
1/8 teaspoon black pepper
1 cup frozen loose-pack whole kernel corn
3 cups tortilla chips, coarsely crushed
1 cup shredded Monterey Jack cheese (4 ounces)
1 avocado, seeded, peeled, and cut into chunks (optional)
Snipped fresh cilantro, sliced fresh jalapeno peppers (see note, page 000), and/or lime wedges (optional)
Directions
1. Cut chicken into bite-size pieces; set aside. In a 4-quart Dutch oven combine chicken broth, undrained tomatoes, onion, sweet pepper, chili powder, cumin, and black pepper. Bring to boiling. Add chicken. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Add corn. Return to boiling; reduce heat. Simmer, covered, for 10 minutes more.
2. Sprinkle each serving with tortilla chips and cheese. If desired, top with avocado, cilantro, and/or sliced jalapeno peppers; serve with lime wedges.
3. Makes 6 servings (9 cups)
Nutrition Facts
Calories 298, Total Fat 13 g, Saturated Fat 5 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 2 g, Cholesterol 77 mg, Sodium 817 mg, Carbohydrate 21 g, Total Sugar 5 g, Fiber 2 g, Protein 25 g. Daily Values: Vitamin A 0%, Vitamin C 29%, Calcium 21%, Iron 9%. Exchanges: Vegetable .5, Starch 1, Lean Meat 3, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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