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South-of-the-Border Chicken Soup


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South-of-the-Border Chicken Soup 0 Picture


  • 1 tsp canola oil
  • 1/2 pound(s) uncooked boneless, skinless chicken breast, cut into thin strips
  • 1 medium onion(s), chopped
  • 3 clove(s) (medium) garlic clove(s), minced
  • 2 tsp Durkee Ground Cumin Seed, or other brand
  • 4 cup(s) reduced-sodium chicken broth
  • 14 1/2 oz canned diced tomatoes
  • 10 oz frozen corn kernels
  • 1 cup(s) salsa
  • 1/4 cup(s) cilantro, fresh, chopped
  • 1/4 cup(s) low-fat shredded cheddar cheese
  • 12 chip(s) tortilla chips, baked, crushed (about 1⁄2 cup)


Servings 4
Preparation time 12mins
Cooking time 42mins
Adapted from


Step 1

Heat the oil in a large nonstick saucepan over medium-high heat. Add the chicken and cook until browned, about 6 minutes. Transfer the chicken to a plate; set aside.

Add the onion and garlic to the pan. Cook, stirring occasionally, until tender, about 8 minutes. Stir in the cumin and cook 1 minute. Add the broth, tomatoes, corn, and salsa; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended, about 10 minutes. Return the chicken to the pan; heat through. Remove the pan from the heat and stir in the cilantro. Serve the soup with the cheese and tortilla chips. Yields 2 1/2 cups per serving.

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