Last updated: October 30. 2013 4:10PM - 550 Views

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Make this easy soup even easier with purchased tortilla chips. It’s a wonderful soup for the cold weather.


4 cups chicken stock

juice of 1 lime, or about 1 1/2 to 2 tablespoons

1 can (14.5 ounces) diced tomatoes with juice

1/2 Jalapeno pepper, finely chopped, optional

1 can mild green chiles, undrained (4 ounces)

2 tablespoons chopped cilantro leaves

2 green onions, with most of the green, chopped

1 medium carrot, diced

3/4 cup corn kernels, frozen, fresh, or canned drained

1 cup cooked chopped chicken

1/2 cup shredded Monterey Jack cheese or a shredded Mexican blend

1/2 tsp. ground black pepper

Salt to taste

vegetable oil

3 corn tortillas cut in strips about 1/2-inch wide or purchased corn tortilla chips


Simmer chicken stock with tomatoes, lime juice, jalapeno, green chiles, cilantro, green onion, carrots, and corn for 45 minutes; add chicken about 5 minutes before done.

Heat about 1 inch of vegetable in a deep saucepan to approximately 360° or use a deep fryer. Cook tortilla strips in batches until crispy - just a few seconds for each batch. Top each bowl of soup with tortilla strips and shredded cheese, or serve on the side.

Serves 4.

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