Tortilla Soup

4 of 5
(20 ratings)
Prep
Time
Total Time
Number Of
Ingredients
11
Servings8

A colorful soup with chicken and vegetables topped with tortilla chips

Ingredients
  • 2 tablespoons Pure Wesson® Vegetable Oil
  • 1 cup chopped onion
  • 1 medium green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 2 cloves garlic, finely chopped
  • 3 cans (14 oz each) reduced-sodium chicken broth
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
  • 1 can (4 oz each) diced green chilies
  • 2 cups shredded cooked chicken
  • 1 can (15.25 oz each) reduced sodium yellow sweet corn, drained
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup broken tortilla chips (1 cup broken = 2 oz)
 
Directions
  1. Heat oil in large saucepan over medium-high heat. Add onion, bell peppers and garlic; cook 5 minutes or until vegetables are crisp-tender, stirring frequently.
  2. Add broth, undrained tomatoes and chilies. Bring to a boil; reduce heat to low. Stir in chicken, corn, cumin, salt and pepper. Simmer, uncovered, 10 minutes.
  3. Ladle hot soup into serving bowls. Top with tortilla chips.
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Nutrition Information
Calories: 200 View complete nutrition information
Reviews (13)

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Overall Rating

carolann April 30, 2012

I substituted shoepeg corn for the regular,and added a can of drained black beans, 1 and 1/2 cups oooked long grain white rice, hot salsa to taste, juice of 1 lime and lots of cilantro.

railmom2 April 30, 2012

I added a can of black beans, 1/2 to 1 cup salsa, 1 and 1/2 cups cooked rice and substituted shoe eg corn for regular corn, the juice of 1 lime and lots of cilantro.

pattyp March 24, 2012

I was looking for quick and easy, and this is definitely that ... but a lot more. Really good flavor. I will make this again.

mplwd932 January 25, 2012

Quick easy and delicious, my family enjoyed this meal!!!

pamcakes11 January 24, 2012

My family loved this soup!It seemed even better the next day.

Mrsfoster January 22, 2012

It is perfect with backed corn tortillas on top and a big dollap of sour cream