Spicy Mexican Tortilla Soup

Spicy Mexican Tortilla Soup

1

"This kicked-up soup features sautéed onions and spicy peppers combined with chicken, corn, tomatoes and black beans all simmered in a delicious broth. The result is an ultra-flavorful soup your family will love!"

Ingredients

30 m {{adjustedServings}} servings 116 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 651 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
  2. Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with the crushed tortilla chips or strips.

Footnotes

  • Serving Suggestion: Customize your soup with your favorite toppings! Try diced avocado, sour cream and/or chopped fresh cilantro. Serve with lime wedges on the side to add a twist of citrus.
  • Alternate Preparation: You can substitute 1 1/4 pounds skinless, boneless chicken breast halves, cut into cubes, for the cooked chicken. In Step 1, heat the oil over medium-high heat. Add the chicken and cook until browned, stirring occasionally. Add the onion and peppers and proceed as directed above.
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Reviews

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  1. 2 Ratings

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This is the exact recipe off the back of the carton of Swanson Mexican infused chicken broth. It is very good though.