Mexican Tortilla Soup

By shoulders

Mexican Tortilla Soup
Ingredients
  • 1Tbsp. Canola oil

  • 1lb. chicken breast, skinless and boneless, cut into 1/2-inch chunks

  • 1 red pepper, chopped

  • 3 garlic cloves,minced

  • 3 cans (14-1/2 oz. )ready-to-use reduced sodium, chicken broth

  • 1pkg. (10 oz.) of frozen corn

  • 1/2 cup salsa

  • 1/4 cup cilantro, chopped

  • 1 cup broken pieces tortilla chips

Directions
  1. In a soup pot, heat the oil over medium heat. Add the chicken, bell pepper, and the garlic, and cook for 3 minutes, or till chicken is browned on the outside, stirring frequently. Stir in the chicken broth, corn, and the salsa; bring to a boil. Reduce the heat to low, cover, and simmer for 5 minutes or until the chicken is no longer pink. Stir in the cilantro, ladle into bowls, and serve topped with the tortilla chips.


Nutritional Facts

Servings
8
Calories
149
Fat
4g
Cholesterol
34mg
Sodium
417mg
Carbohydrates
13g
Dietary Fiber
2g
Sugars
3g
Protein
16g

chicken/poultry ultra-low-carb soups soup

10 replies

Tonja051559
Tonja051559 2013-10-17 20:13:49 -0500 Report

To Anonymous 2 months ago, you can post on facebook, see where you save to favorites, then there's print? There is in blue, the f like? Is facebook. Hope that helps. :)

HOBswife
HOBswife 2011-07-18 11:04:27 -0500 Report

Sounds delicious! Will have to be sure to try this if the weather ever cools off here! Too hot for soup right now!