Mexican Tortilla Soup
Spice it up with this tasty Mexican soup!
- 1 tbsp vegetable oil
1 tsp Chili powder
1 cn (15.25 oz.) libby’s whole kernel sweet corn, drained
1 cn (14.5 oz.) diced tomatoes
1 cn (14 oz.) chicken broth
1 package (6 oz.) cooked chicken breast strips, diced
4 corn tortillas
chopped cilantro and lime wedges, optional
In a large saucepan, heat oil and chili powder over medium heat just until it sizzling.
Add corn, tomatoes, chicken broth, chicken and 1 cup water; simmer 5 minutes.
While soup is cooking, heat tortillas in toaster oven or over a flame.
Cut into strips or tear into small pieces and place in soup bowls; ladle soup over tortillas.
If desired, sprinkle with cilantro and serve lime wedges for squeezing into soup.
Tip: For a spicier soup, increase amount of chili powder to taste.
- Total Fat:g
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- Recipe Credit
- Recipe courtesy of Seneca
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