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photo Tex-Mex Tortilla Soup Recipe | Say Mmm

Tex-Mex Tortilla Soup

A topping of crushed tortilla chips adds crunch to this delicious 30-minute spicy chicken soup recipe.
6 Servings - bhg.com
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Servings:6  | Calories:451 | Total Fat:23g  | Chol:80mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 23g
35 %
Sat Fat 6g
30 %
Total Carb 36g
12 %
Fiber 6g
24 %
Sugars 5g
---
Cholesterol 80mg
27 %
Sodium 1019mg
42 %
Protein 29g
57 %
Calories:
34% Tortilla chips
30% Others combined
19% Boneless chicken thighs
15% Shredded Monterey Jack cheese
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1 - 1 pound skinless, boneless chicken thighs or breast halves
3 14 ounce can reduced-sodium chicken broth
1 14 1/2 ounce can diced tomatoes, undrained
1/2 cup chopped onion (1 medium)
1/4 cup chopped green sweet pepper
1 - 2 teaspoons chili powder
1/2 teaspoon ground cumin
1/8 teaspoon black pepper
1 cup frozen loose-pack whole kernel corn
3 cups tortilla chips, coarsely crushed
1 cup shredded Monterey Jack cheese (4 ounces)
1 avocado, seeded, peeled, and cut into chunks (optional)
Snipped fresh cilantro, sliced fresh jalapeno peppers (see note, page 000), and / or lime wedges (optional)

 Directions : View recipe directions on bhg.com
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