“Loaded with corn and beans, this soup is hearty enough for a main meal. Save time by topping it with purchased tortilla chips.” - by Taseia Armstrong
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- 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
Amount Per Serving (6 total)
- Calories
- 257 cal
- 13%
- Fat
- 5.5 g
- 8%
- Carbs
- 36.1 g
- 12%
Based on a 2,000 calorie diet
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Reviews (107)
Rate This Recipe
"This recipe was so quick and easy but didn't taste like it. It was just like the soup that is served at a local Mexican restaurant that my husband and I frequent. I was so fond of that soup that I hav..." See moree asked my daughter to consider working there part time just to get the recipe; now she is off the hook. I added a 4oz can of chopped chili peppers to spice it up, and since I like a more brothy soup, I will increase the broth, spices, and salsa the next time I make it. "
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