Discover the jalapeño-fueled heat of our Spicy Mexican Tortilla Soup. This Spicy Mexican Tortilla Soup recipe is topped with cheese and crushed chips.
What You Need
Original recipe yields 8 servings
2 Tbsp. KRAFT Zesty Lime Vinaigrette Dressing
1 small onion, chopped
1 jalapeño pepper, seeded, finely chopped
3 cloves garlic, finely chopped
4 small boneless skinless chicken breast s (1 lb.)
4 cups fat-free reduced-sodium chicken broth
1 can (28 oz.) diced tomatoes, undrained
2 cans (8 oz. each) tomato sauce
2 tsp. ground cumin
1 tsp. chili powder
2 cups frozen corn
1/4 cup finely chopped fresh cilantro
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
2 cups tortilla chips, coarsely crushed
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Let's Make It
Heat dressing in large saucepan on medium heat. Add onions, jalapeños and garlic; cook and stir 5 min. or until onions are crisp-tender. Add chicken breasts, broth, diced tomatoes, tomato sauce and seasonings; bring to boil. Reduce heat; simmer on medium-low heat 20 min. or until chicken is done (165°F), stirring occasionally.
Remove chicken from saucepan; shred with fork. Return chicken to soup; stir. Simmer 25 min., stirring occasionally.
Add corn and cilantro; stir. Simmer 10 min. Serve topped with cheese and crushed tortilla chips.
Garnish each bowl of soup with sliced green onions. Serve with lime wedges.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* 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.