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Mexican Style Chicken Corn Soup

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1 1/2 cups and 2 tortilla chips = 7 points

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • 2 tsp olive oil
  • 1 onion, chopped
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 3 cups reduced sodium chicken broth
  • 1 (14.5 oz) can fire roasted diced tomatoes
  • 1 (10oz) package frozen corn kernels
  • 1 (4.5oz) can chopped mild green chiles, drained
  • 1 tsp chili powder
  • 2 cups shredded cooked chicken breast
  • 1/2 Hass avocado, pitted, peeled, and cut into pieces
  • 1/4 cup coarsely chopped fresh cilantro
  • 8 large baked organic corn chips

Details

Servings 4

Preparation

Step 1

1. Heat oil on a large saucepan over medium heat. Add onion, bell pepper, and garlic; cook, stirring, until onion is softened and lightly browned, about 8 minutes.
2. Add broth, tomoatoes with their juice, corn, chiles, and chili powder to saucepan; bring to boil. Add chicken; reduce heat and simmer until heated through, about 2 minutes.
3. Remove saucepan from heat; stir in avocado and cilantro. Ladle soup evenly into 4 bowls; top evenly with chips.

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