Mexi-Chicken Soup

Makes 8
Prep 5 m
Cook 5 m
Stand 15 m



  1. 1 of 3 Combine the chicken broth, corn, diced tomatoes, beans and chicken in a large saucepan. Bring to a boil, stirring occasionally.
  2. 2 of 3 Cook 5 minutes. Remove from heat. Cover saucepan; let stand, steeping, for about 15 minutes.
  3. 3 of 3 Line soup bowls with tortilla chips. Ladle soup into bowls. Season with hot-pepper sauce and garnish with grated cheese and sour cream if desired. Makes 8 servings.
Nutrition Information for Mexi-Chicken Soup
Servings Per Recipe: 8
Per Serving: 9 g Fat, total, 7 g sat. fat, 38 mg chol., 1193 mg sodium, 243 kcal cal., 25 g carb., 18 g pro.