Chicken Tortilla Soup V

Chicken Tortilla Soup V

1403

"An easy to make soup that's quite good. Fresh chicken and tortilla chips with vegetables. Makes for a delicious, warm soup. Try garnishing with cheese and/or a little sour cream."
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Ingredients

servings 486 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 486 kcal
  • 24%
  • Fat:
  • 19.8 g
  • 31%
  • Carbs:
  • 55.2g
  • 18%
  • Protein:
  • 25.2 g
  • 50%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 1618 mg
  • 65%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
  2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Reviews

1403
  1. 1934 Ratings

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Most helpful positive review

I thought this recipe was a good starting point, but found it a little vague. Here is what I did - I boiled the chicken in a little water with a garlic clove and salt until done. I let the ch...

Most helpful critical review

This was OK. The instructions weren't clear about the chicken. It was difficult to "mix well" the garlic and cumin with two whole breast halves. Also, it never said what to do with the chicke...

I thought this recipe was a good starting point, but found it a little vague. Here is what I did - I boiled the chicken in a little water with a garlic clove and salt until done. I let the ch...

This was delicious and could not have been any easier to make. My husband threw all the ingredients into the crockpot and let it cook for about 7hrs. Right before we ate it, he just took the c...

Our whole family (and many friends) LOVE this recipe! I have made it many times with leftover cooked chicken or a deli roasted chicken...super easy. I use a medium spicy corn and black bean sa...

I made the mistake of tasting the soup BEFORE adding the tortilla chips and cheese and I added salt to the soup. The tortilla chips and cheese have plenty of salt--no addition salt is needed.

Crockpot friendly and delicious. I quickly threw all the ingredients (including frozen chicken breast) in the crockpot (except the chips) and let it cook on low all day. A few minutes before din...

This was OK. The instructions weren't clear about the chicken. It was difficult to "mix well" the garlic and cumin with two whole breast halves. Also, it never said what to do with the chicke...

Absolutely wonderful! Quick and easy. I used a can of white corn, 2 tablespoons of chopped cilantro and upped the cumin but followed the rest of the recipe to the letter. While everything else w...

Absolutely delicious! Followed the recipe with no changes. Next time I will use shredded chicken (just because I like the consistancy better than chunks of chicken) and add a can of rinsed black...

I highly recommend this recipe. It's very easy to make and most of the ingredients are probably in your pantry. I had no chili powder so I used cayenne pepper instead. After I cooked the chicke...