Tex-Mex Tortilla Soup
A topping of crushed tortilla chips adds crunch to this delicious 30-minute spicy chicken soup recipe.
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 information
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
Add Your Review
how-tos
Recommended Recipe:
Chicken Fajita Chili
Combine the ingredients in your slow cooker before you head out the door to run errands. Dinner will be ready when you return.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
