Food and Nutrition


| Share

Chile Chicken and Corn Tortilla Soup

This healthy recipe comes from NDSU Extension Service.


  • 1 can (14.5 oz.) chicken broth, preferably reduced sodium
  • 1 can (14.5 oz.) Mexican-style diced tomatoes, undrained
  • 1 can (4.5 oz.) diced mild green chiles, undrained
  • 1 can (12 to 16 oz.) corn, drained
  • 1 can (10 to 12 oz.) chicken breast, drained (or 1 1/2 c. cut-up cooked chicken)
  • 1 cup coarsely crumbled tortilla chips, preferably unsalted
  • 2 Tbsp. chopped fresh cilantro, if desired


In a medium saucepan, bring the broth, tomatoes and chiles to a boil. Stir in corn; reduce heat, simmer 2 minutes. Add chicken, stirring gently to keep pieces from breaking up too much. Simmer 1 minute until heated through. Stir in fresh cilantro if desired. Ladle into bowls and sprinkle with tortilla chips, stirring chips into hot soup.

Makes 4 servings.

Per serving:  300 calories and 11 grams of fat.

Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.