Mexican Chicken and Corn Tortilla Soup

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 15m
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This soup is loaded with beans and corn, this soup’s hearty enough for a main meal.  You can save time by topping it with purchased tortilla chips. If you decide to cook your tortillas, my suggestion would be to cut them with scissors in long strips.  *** Low Fat ***


  • 2 1/2 tablespoon vegetable oil
  • Six 6-inch corn tortillas, stacked, cut in 1/2 wide strips
  • 3 cups low sodium chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1 can (15 oz) black beans, rinsed & drained
  • 1 can (15 oz) corn kernels, rinsed & drained
  • 2 boneless, skinless chicken breast halves, cut in bite-size pieces
  • 1 large zucchini, quartered lengthwise and diced up
  • 1/2 cup salsa (you pick mild, medium or hot -according to your taste)
  • 1/2 cup chopped cilantro
  • 1 avocado

How to make it:

  1. Heat 2 1/2 tablespoon vegetable oil I non stick pan.  Add half the tortilla strips.  Cook over medium heat, stirring often, until crisp.  Drain on paper towels.  Repeat with remaining oil and strips.
  2. In a separate large stock pot, bring broth, cumin, chili powder and oregano to boil.  Add remaining ingredients except cilantro and avocado.  Reduce to simmer, stirring often. Cook 2 minutes until chicken is opaque in center.
  3. Stir in cilantro and half the tortilla strips.  Sprinkle servings with avocado pieces and remaining tortilla strips.

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