Mexican Tortilla Soup
Mexican Tortilla Soup
Enjoy this delicious Mexican Tortilla Soup that's both easy to make and packed with flavor. Start by heating vegetable oil and chili powder to create a rich, spicy base. Mix in Libby’s Whole Kernel Sweet Corn, diced tomatoes, and chicken broth. Stir in diced cooked chicken breast for extra protein. Crisp up corn tortillas as a topping or serve on the side for a delicious finish. This vibrant, satisfying soup is ideal for when you want to add a little spice to your life.
SERVINGS
4
PREP TIME
10 Min
COOK TIME
10 Min
Ingredients
1 tablespoon vegetable oil
2 teaspoons chili powder
1 can Libby's Whole Kernel Sweet Corn (drained)
1 can (14.5 oz.) diced tomatoes
28 ounces chicken broth
6 ounces cooked chicken breast strips (diced)
4 corn tortillas
1 tablespoon vegetable oil
2 teaspoons chili powder
1 can Libby's Whole Kernel Sweet Corn (drained)
1 can (14.5 oz.) diced tomatoes
28 ounces chicken broth
6 ounces cooked chicken breast strips (diced)
4 corn tortillas
Instructions
- In a large pot, heat oil and chili powder over medium-high for 2 minutes. Add corn, tomatoes, broth, and chicken; simmer 5 minutes.
- While soup is cooking, heat tortillas in toaster oven or over flame. Cut into strips (or tear into small pieces) and place in soup bowls; ladle soup over tortillas.
- In a large pot, heat oil and chili powder over medium-high for 2 minutes. Add corn, tomatoes, broth, and chicken; simmer 5 minutes.
- While soup is cooking, heat tortillas in toaster oven or over flame. Cut into strips (or tear into small pieces) and place in soup bowls; ladle soup over tortillas.
