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Mexican Tortilla Soup

(5 Votes)
SERVES
8
COOK TIME
15 Min

Mexican Tortilla Soup is an unexpected treat when you're looking for a warming way to start your meal. Why, it's even hearty enough for a light meal all by itself or with a salad or quesadillas.

What You'll Need:
  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breast, cut into 1/2-inch chunks
  • 1 red bell pepper, coarsely chopped
  • 3 garlic cloves, minced
  • 5 1/4 cups reduced-sodium chicken broth
  • 1 (10-ounce) package frozen whole kernel corn
  • 1/2 cup salsa
  • 1/4 cup chopped fresh cilantro
  • 1 cup broken-up baked tortilla chips
What To Do:
  1. In a soup pot, heat oil over medium heat. Add chicken, bell pepper, and garlic and cook about 3 minutes, or until chicken is browned, stirring frequently.
     
  2. Stir in chicken broth, corn, and salsa; bring to a boil. Reduce heat to low, cover, and simmer 5 minutes, or until chicken is no longer pink.
     
  3. Stir in cilantro, ladle into bowls, and serve topped with tortilla chips.
Note

Want even more tasty soups and stews? Check out our free eCookbook, Comfort Food for the Soul: 40 of Our Best Stews and Easy Soup Recipes!

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