Mexican Tortilla Soup

Here is another recipe I tried from the “Chicken Soup for the Soul – Recipes for Busy Moms”  cookbook I checked out from the library.


1 tablespoon vegetable oil

1 pound boneless, skinless chicken breasts cut into 1/2 inch chunks (I used a chicken breast we had leftover from our weekend BBQ and three of the chicken strips leftover from dinner last night)

1 red bell pepper, coarsely chopped

3 garlic cloves, minced

3 cans (14 ounces each) ready to serve reduced sodium chicken broth

1 package (10 ounces) frozen whole kernel corn

1/2 cup salsa

1/4 cup chopped fresh cilantro

1 cup broken up baked tortilla chips

In a pot, heat the oil over medium heat.  Add the chicken, bell pepper, and garlic, and cook for about 3 minutes, or until the chicken is browned, stirring frequently.

016Stir in the chicken broth, corn and salsa; bring to a boil.  Reduce heat to low and cover.  Simmer for 5 minutes, or until no pink remains in the chicken.  I added the cilantro at this point as well.

017Ladle into bowls and serve topped with the tortilla chips.  I also served cheese quesadillas with the soup.  Enjoy!

2 thoughts on “Mexican Tortilla Soup

  1. Pingback: Menu for the week of January 7 – January 11 | At Margareta's Haus

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