South of The Border Chicken Soup Recipe -
South of The Border Chicken Soup Recipe

South of The Border Chicken Soup

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  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 More Reviews

Most Helpful Positive Review
Sep 08, 2008

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 added quite a bit more chili pepper and and a little cumin.

Most Helpful Critical Review
Nov 27, 2006

This was an easy soup, however I ended up adding much more seasoning to it, it was a bit bland for our taste as is. Try adding, cumin, corriander and a bit more chili powder, once we did this and topped it with tortilla chips it was super.

Jul 23, 2003

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 chicken broth. Besides having tortillas on hand next time, I think I add some noodles in place of the mixed veggies because it was "differnt" to have carrots, beans and chopped broccoli with this mexican flair but overall, we are are please with the result of this soup. Thanks Corwynn!

Nov 13, 2002

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 veggies) to take up some of the liquid. We didn't have corn tortillas, but I used flour. We broke them into smaller pieces to put into the soup. They really made a huge difference! It was like adding crackers and having them stay crunchy. This recipe is a definite keeper!

Oct 26, 2002

This is an excellent soup. My whole family loved it. They especially liked the fried tortillas on top of the soup. I highly recommend this recipe. Also instead of 2 cups of frozen vegetables, I used 3.

Jan 23, 2005

This was excellent & easy. I just added frozen peppers & onions (more then suggested)w/ salt & Pepper. Yummy. will make again.

Feb 12, 2005

very good.:)

Jun 06, 2004

Pretty good soup. Except for adding more frozen vegetables, I made it exactly as the directions advised. We did find the flavor to be a bit bland; next time I will add salt & pepper as the soup cooks, and perhaps some cumin as another reviewer had done. I may add more chicken stock as well, since the roux was pretty scarce. Loved the corn tortilla strips on top; definitely a must-have.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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