Mexican Tortilla Soup

By Other
Spice it up with this tasty Mexican soup!

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  • Prep Time: 5 minutes


Serves: 4
Cups of Fruits & Vegetables per Serving:
Think Variety; Think Color: Red, Yellow/Orange, Green


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.

Nutritional Information

  • Calories:    
  • Carbohydrates:    g
  • Total Fat:    g
  • Cholesterol:    mg
  • Saturated Fat:   g
  • Dietary Fiber:    g
  • % of Calories from Fat:    %
  • Sodium:     mg
  • Protein:    g
  • Recipe Credit
  • Recipe courtesy of Seneca



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