Skip to main content
BROWSE

View Recipe

TORTILLA SOUP

Active Time : 40 Minutes
Total Time : 40 Minutes
Serves : 8
INGREDIENTS
  • 2 tablespoons Pure Wesson® Vegetable Oil
  • 1 cup chopped onion
  • 1 medium green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 2 cloves garlic, finely chopped
  • 3 cans (14 oz each) reduced-sodium chicken broth
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
  • 1 can (4 oz each) diced green chilies
  • 2 cups shredded cooked chicken
  • 1 can (15.25 oz each) reduced sodium yellow sweet corn, drained
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1 cup broken = 2 oz cup broken tortilla chips
DIRECTIONS

Heat oil in large saucepan over medium-high heat. Add onion, bell peppers and garlic; cook 5 minutes or until vegetables are crisp-tender, stirring frequently.

Add broth, undrained tomatoes and chilies. Bring to a boil; reduce heat to low. Stir in chicken, corn, cumin, salt and pepper. Simmer, uncovered, 10 minutes.

Ladle hot soup into serving bowls. Top with tortilla chips.