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Chile Chicken and Corn Tortilla Soup

This healthy recipe comes from NDSU Extension Service.

Ingredients

  • 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

Directions

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.

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