Chicken and Corn Tortilla Soup
Ingredients
- 1 (32-oz) carton chicken broth
- 1 (15-oz) can crushed tomatoes
- 1 (10-oz) can red enchilada sauce
- ¼ cup chopped fresh cilantro
- 1 Tbsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups lightly crushed tortilla chips
- 3 cups shredded rotisserie chicken
- 1 (15-oz) pkg frozen corn kernels, thawed
- 1 (8-oz) pkg shredded Cheddar cheese
- 1 (8-oz) carton sour cream
Instructions
- Bring broth, tomatoes, enchilada sauce, cilantro, cumin, garlic powder, and onion powder to a boil in a Dutch oven over medium-high heat. Reduce heat, and simmer 10 minutes.
- Stir in crushed tortilla chips; cook 5 minutes. Transfer half of soup to the container of a blender; remove center piece of blender (to allow steam to escape), and cover with a dish towel. Process soup until smooth; return to pot, and repeat procedure with remaining soup.
- Stir in chicken and corn; cook, stirring occasionally, 15 minutes or until thoroughly heated.
- Divide soup among 6 bowls. Top with cheese and sour cream. Serve soup with additional tortilla chips.
Side Dish Ingredients
Side Dish Instructions
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
556
|
0
|
556
|
| Fat (g) | 27 | 27 | |
| Sat. Fat (g) | 13 | 13 | |
| Protein (g) | 36 | 36 | |
| Carb (g) | 42 | 42 | |
| Fiber (g) | 5 | 5 | |
| T. Sugs (g) | 8 | 8 | |
| A. Sugs (g) | 0 | 0 |
