These whole wheat brownies have two servings of chocolate.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- ½ teaspoon olive oil
- 2 skinless, boneless chicken breasts, cut into cubes
- ½ teaspoon minced garlic
- ¼ teaspoon ground cumin
- 2 (14.5 ounce) cans chicken broth
- 1 cup frozen corn kernels
- 1 cup chopped onion
- 1 cup chunky salsa
- 1 tablespoon lemon juice
- ½ teaspoon chili powder
- 8 ounces corn tortilla chips
- ½ cup shredded Monterey Jack cheese (Optional)
- 1/2 cup sour cream (Optional)
Instructions
- Heat olive oil in a large pot over medium heat. Cook and stir chicken in hot oil until browned, about 5 minutes. Mix in garlic and cumin. Add broth, corn, onion, salsa, lemon juice, and chili powder; bring to a boil. Reduce heat to low and simmer soup for 20 to 30 minutes.
- Break up tortilla chips into individual bowls; ladle soup over chips. Top each with Monterey Jack cheese and a dollop of sour cream.
Nutrition Facts
| Calories | 467 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 6 g |
| Protein | 27 g |
| Saturated Fat | 2 g |
| Sodium | 1542 mg |
| Sugars | 8 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I love this recipe, use it frequently, easy to make but the broth tastes like it spent hours developing a flavor. I do it in the instant pot, first cook the chicken at high pressure for 10 minutes with the onion and garlic, I used thighs instead of breasts, more flavor and it shreds easier. Once done pressure cooking, I put the IP on saute and throw in the rest of the ingredients. I make my own tortilla strips by frying up the corn tortilla strips, I season with jalapeno salt and lime juice when they’re out of the oil. Serve with fresh avocado and the cheese and sour cream. It’s a meal that can bring joy for everyone who enjoys a bold and flavorful soup!
It was really good but I tweaked it. I used rotisserie chicken, taco seasoning, and guacamole instead of avocado, at the end.
Followed NMR’s directions in the reviews and this was seriously the best. I used 6 cups of chicken broth, served it with corn chips, wish I had fresh cilantro to top it with because that would have been amazing. I used a medium salsa and still would have added a little cayenne into the recipe. Definitely making again!
I added a can of black beans and shredded the chicken. I found that leftover rotisserie chicken made the best version. I’ve also used black bean and corn salsa, which was good.
I made it. We LOVE it. Everyone I serve this to raves over it. I don’t add chili powder.
This is an easy recipe especially if you buy a rotisserie chicken. Ready in no time. Everyone likes it.
very good. I did substitute a can of tomatoes and chiles instead of using the salsa that was called for.
This is my new favorite soup. I sauted the onions with a can of rinsed chicken. I think it could use more broth than recipe calls for. I also added 1/2 can of mild green chili’s. It was easy and delicious.
Super simple and delicious. The whole family enjoys this one. Easily altered for personal preference but great as it!
Super easy! I made a few minor adjustments using what I had on hand. I cheated and used rotisserie chicken, a can of black beans and a taco seasoning pack. I sauted onion and garlic in olive oil, and then added the chicken broth. Family loved it!
This recipe was a hit! My family and I loved all of the rich, hearty flavor in this dish. The tortilla chips have the texture of a soft taco shell which I personally really appreciate once it is covered in the soup. The sour cream on top adds creaminess to it, it’s the icing on top of a wonderful soup on a cold winter’s day. Thank you for the recipe!
Very Good!!! Make a double batch next time. Notes: ½ Lemon Juice & ½ Lime Juice, added a can of Black Beans, used Cheddar cheese( what was on hand), used raw onion for garnish.
I thought this was a nice simple recipe. I did boil the chicken breasts in water to help with the broth. I then strained the broth put it back in the pot, shredded the chicken and threw everything else in. Once ready, after about 30 minutes, I dished it up and topped with shredded cheese, avocado, and tortilla chips.
So easy to make, so hearty and filling. I made it as per instructions and it came out delicious. A big hit.
This soup was really easy to make and was just delicious. I made it per the recipe and it turned out terrific.
the only thing I did not have was the corn as I do not eat. I left out of the recipe, but do not think it would have changed anything. It is amazing! thought I might like to share, but with the weather here acting crazy, I need to keep all to myself. Could eat for breakfast lunch and dinner. No need for the cheese or the chips. Thank you Betty for posting
Yummy.
This was my first time making chicken tortilla soup. I’ve eaten it at different restaurants but never cared for it but this homemade version is awesome. I used thighs instead of breasts, omitted the corn and added jalapeños & extra onion in its place, and added a tiny sprinkle of cumin seed while sautéing the chicken. Thanks for the really great recipe!
This was my first time ever having chicken tortilla soup. My kids have it all the time but this was also my first time making it. AMAZING taste!! Super easy and so so tasty. Don’t get thrown off by the salsa, it’s what makes the soup. I used Tostitos medium chunky salsa. I’ve made it twice in the last 3 months. I double the recipe and the whole pot is gone by the next day.
Excellent easy soup to make. I added some chopped green pepper and served with avocado & white rice on the side. Whole family loved it! Should have made a double batch.
great recipe! replaced chickpeas with chicken and chicken broth with veggie broth for a vegetarian version