Tex-Mex Tortilla Soup

A topping of crushed tortilla chips adds crunch to this delicious 30-minute spicy chicken soup recipe.

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4.0 by 13 people

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  • Makes: 6 servings
  • Serving Size: 1 1/2 cups
  • Makes: 9 cups
  • Start to Finish: 30 mins

Tex-Mex Tortilla Soup

Reviews (0)

4.0 by 13 people

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Directions

  1. Cut chicken into bite-size pieces; set aside. In a 4-quart Dutch oven combine chicken broth, undrained tomatoes, onion, sweet pepper, chili powder, cumin, and black pepper. Bring to boiling. Add chicken. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Add corn. Return to boiling; reduce heat. Simmer, covered, for 10 minutes more.
  2. Sprinkle each serving with tortilla chips and cheese. If desired, top with avocado, cilantro, and/or sliced jalapeno peppers; serve with lime wedges.
  3. Makes 6 servings (9 cups)
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Nutrition Facts (Tex-Mex Tortilla Soup)

  • Per serving:
  • 298 kcal ,
  • 13 g fat
  • (5 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 77 mg chol. ,
  • 817 mg sodium ,
  • 21 g carb. ,
  • 2 g fiber ,
  • 5 g sugar ,
  • 25 g pro.
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13 Ratings

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