Recipe by CORWYNN DARKHOLME
"This is a very quick and easy chicken soup recipe to make and very savory as well."
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3 (6 inch)
corn tortillas, cut into 1/2 inch strips
chopped green bell pepper
2 (14 ounce) cans
cubed, cooked chicken meat
frozen mixed vegetables
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.
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.
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!
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!
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.
This was excellent & easy. I just added frozen peppers & onions (more then suggested)w/ salt & Pepper.
Yummy. will make again.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
South of The Border Chicken Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 89
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