Rating: 4.5 stars 4.5
216 Ratings
  • 5 star values: 150
  • 4 star values: 49
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 1

Loaded with corn and beans, this soup is hearty enough for a main meal. Save time by topping it with purchased tortilla chips.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 teaspoons of the oil in a large pot over medium heat. Add half of the tortilla strips, stirring often, until crisp. Drain on paper towels. Repeat with remaining 1/2 teaspoon of oil and remaining tortilla strips and set aside.

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  • Add the broth, cumin, chili powder and oregano to the pot. Raise heat to high and bring to a boil. Add the beans, corn, chicken and salsa. Reduce heat to low, stir and simmer for about 2 minutes, or until chicken is cooked through and no longer pink inside.

  • Add the cilantro and half of the reserved tortilla strips. Ladle into individual bowls and garnish each bowl with some of the remaining strips.

Nutrition Facts

257 calories; protein 17.6g; carbohydrates 36.1g; fat 5.5g; cholesterol 20.3mg; sodium 967.7mg. Full Nutrition
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