Rating: 2.5 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
  • 6 Ratings
Source: Better Homes and Gardens

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Recipe Summary

total:
30 mins
Servings:
6
Yield:
10 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-quart Dutch oven heat oil over medium heat. Add onion and cumin; cook about 5 minutes or until onion is tender, stirring frequently. Add broth, tomatoes, chicken, corn, and chile peppers. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.

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  • To serve, divide crushed tortilla chips among soup bowls. Ladle soup into bowls over chips. Top with cilantro. If desired, sprinkle with cheese and serve with lime wedges.

Nutrition Facts

280 calories; fat 10g; cholesterol 29mg; saturated fat 2g; carbohydrates 31g; mono fat 3g; poly fat 5g; insoluble fiber 4g; sugars 6g; protein 17g; vitamin a 207.4IU; vitamin c 5.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 6.6mg; vitamin b6 0.4mg; folate 26.6mcg; vitamin b12 0.2mcg; sodium 579mg; potassium 354mg; calcium 56mg; iron 1.5mg.
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