Chicken Tortilla Soup V


An easy to make soup that's quite good. Fresh chicken and tortilla chips with vegetables. Makes for a delicious, warm soup. Try garnishing with cheese and/or a little sour cream.

4 servings


  • 2 skinless, boneless chicken breasts, cut into cubes

  • ½ teaspoon olive oil

  • ½ teaspoon minced garlic

  • ¼ teaspoon ground cumin

  • 2 (14.5 ounce) cans chicken broth

  • 1 cup frozen corn kernels

  • 1 cup chopped onion

  • ½ teaspoon chili powder

  • 1 tablespoon lemon juice

  • 1 cup chunky salsa

  • 8 ounces corn tortilla chips

  • ½ cup shredded Monterey Jack cheese (Optional)


  1. In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.

  2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Nutrition Facts (per serving)

486 Calories
20g Fat
55g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 486
% Daily Value *
Total Fat 20g 25%
Saturated Fat 5g 24%
Cholesterol 51mg 17%
Sodium 1618mg 70%
Total Carbohydrate 55g 20%
Dietary Fiber 6g 21%
Total Sugars 7g
Protein 25g
Vitamin C 10mg 48%
Calcium 242mg 19%
Iron 3mg 14%
Potassium 635mg 14%

* 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.

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