Tex-Mex Tortilla Soup

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6 servings

Give chicken noodle the night off. A Tex-Mex staple, this soup starts with chicken thighs and is ready to enjoy in 30 minutes. Don't forget the tortillas!

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What You Need

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Make It

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  • 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.
  • Makes 6 servings (9 cups).


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 298
% Daily Value
Total fat 13g
Saturated fat 5g
Cholesterol 77mg
Sodium 817mg
Carbohydrate 21g
Dietary fiber 2g
Sugars 5g
Protein 25g
Vitamin A 0 %DV
Vitamin C 29 %DV
Calcium 21 %DV
Iron 9 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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