South of The Border Chicken Soup

South of The Border Chicken Soup

15
CORWYNN DARKHOLME 242

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

Ingredients

{{adjustedServings}} servings 235 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 20.1g
  • 6%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 686 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

  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.
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Reviews

15
  1. 20 Ratings

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I really liked this soup but I made some changes. Being from TX I thought the mixed vegetables sounded kind of funny so I added a can of kidney beans and a can of corn kernels instead. I also ad...

Great soup! I didn't have any tortillas but I'll be sure to have some around next time I make this! I also added 1/2 tsp ground cumin, use red and green bell peppers and an additional cup of chi...

Everyone in my family liked this recipe, and that's saying something! I did have to make a few substitutions and changes. I added a package of ramen noodles (saw that someone added extra veggi...