Mexican

Chicken and Corn Tortilla Soup is for Soup.

Chicken and Corn Tortilla Soup takes 20 minutes to prepare.

Chicken and Corn Tortilla Soup takes 75 minutes to cook.

Chicken and Corn Tortilla Soup makes 8 servings.

The ingredients for Chicken and Corn Tortilla Soup are:

2 Tblsp Vegetable Oil
1 Large Green Bell Pepper, chopped
1 Large Onion, diced
2 Cloves Garlic, minced
1 4 oz Can mild, chopped green chilies
1 tsp Mexican Chili Powder (spicy)
1 tsp Cumin
2 tsp Worcestershire sauce
1/2 tsp Dried Oregano
1 tsp Granulated Garlic
1 tsp Onion Powder
1 tsp Salt
1 tsp Black Pepper
1 Tblsp Hot Sauce ? I use Crystal Hot Sauce
1/2 tsp Cayenne Pepper
6 cups Chicken Broth - I use low sodium
1 10 oz Can Rotel Tomatoes & Green Chilies (Spicy)
1 10 oz Campbell?s Condensed Tomato Soup
2&1/2 cups Frozen Corn or canned corn
3 cups Cooked chicken, chopped (I use rotisserie chicken for this)
1/2 cup Green Onions, chopped
1/3 cup Parsley or Cilantro
Tortilla chips
Sour Cream
Store Purchased Guacamole
Grated Cheese

Here is how you make Chicken and Corn Tortilla Soup:

1. Add oil and onions, bell pepper, garlic and green chilies to 5 qt. dutch oven. Saute on medium heat until onions are translucent.2. Add dried spices and cook for 1 additional minute to activate the spices.3. Add chicken, broth, tomatoes, tomato soup, hot sauce, Worcestershire sauce, corn. Cook for 45 minutes.3. Add parsley and green onions. Cook for an additional 15 minutes.Serve over Tortilla Chips and use sour cream, guacamole and shredded cheese as garnishes.Serving Size: Makes 8 1-1/2 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user CATHYINLA.

The nutritional information for Chicken and Corn Tortilla Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 146.2

• Total Fat: 5.8 g
• Cholesterol: 42.5 mg
• Sodium: 1,077.5 mg
• Total Carbs: 10.0 g
• Dietary Fiber: 1.4 g
• Protein: 14.1 g

Chicken and Corn Tortilla Soup is Mexican cuisine.

The dietary needs meet for Chicken and Corn Tortilla Soup is Low Fat