Tex-Mex Tortilla Soup

A topping of crushed tortilla chips adds crunch to this delicious 30-minute spicy chicken soup recipe.



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Servings: 6
Serving size: 1 1/2  cups
Yield: 9 cups
Total Time: 30 mins
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Ingredients
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    1 - 1   pound 
    skinless, boneless chicken thighs or breast halves
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    3  14  ounce can 
    reduced-sodium chicken broth
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    1  14 1/2 ounce can 
    diced tomatoes, undrained
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    1/2  cup 
    chopped onion (1 medium)
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    1/4  cup 
    chopped green sweet pepper
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    1 - 2   teaspoons 
    chili powder
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    1/2  teaspoon 
    ground cumin
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    1/8  teaspoon 
    black pepper
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    1   cup 
    frozen loose-pack whole kernel corn
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    3   cups 
    tortilla chips, coarsely crushed
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    1   cup 
    shredded Monterey Jack cheese (4 ounces)
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    1   
    avocado, seeded, peeled, and cut into chunks (optional)
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    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 information
Per Serving: cal. (kcal) 298, Fat, total (g) 13, chol. (mg) 77, sat. fat (g) 5, carb. (g) 21, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, fiber (g) 2, sugar (g) 5, pro. (g) 25, vit. A (IU) 389, vit. C (mg) 17, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 24, Cobalamin (Vit. B12) (g) 0, sodium (mg) 817, Potassium (mg) 277, calcium (mg) 212, iron (mg) 2, Vegetables () 1, Starch () 1, Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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