South of The Border Chicken Soup


This is a very quick and easy chicken soup recipe to make and very savory as well.

6 servings


  • 3 tablespoons vegetable oil

  • 3 (6 inch) corn tortillas, cut into 1/2 inch strips

  • cup chopped onion

  • 1 cup chopped green bell pepper

  • 1 clove garlic, minced

  • ¼ cup all-purpose flour

  • 2 (14 ounce) cans chicken broth

  • 2 cups cubed, cooked chicken meat

  • 2 cups frozen mixed vegetables

  • 1 teaspoon chili powder


  1. Heat oil in large stock pot; add tortilla strips and fry, stirring until golden. Once golden remove tortillas and place on paper towel, lined plate. Try absorbing as much oil as possible.

  2. Place onion and bell pepper into stock pot, over medium heat, and cook until soft.

  3. Add garlic, stir in flour and gradually stir in chicken broth.

  4. Add cooked chicken, frozen vegetables and chili powder and cook until thickened.

  5. Sprinkle with tortilla strips before serving.

Nutrition Facts (per serving)

235 Calories
10g Fat
20g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 235
% Daily Value *
Total Fat 10g 13%
Saturated Fat 2g 8%
Cholesterol 38mg 13%
Sodium 687mg 30%
Total Carbohydrate 20g 7%
Dietary Fiber 4g 14%
Total Sugars 2g
Protein 17g
Vitamin C 27mg 134%
Calcium 38mg 3%
Iron 2mg 9%
Potassium 322mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.