Smoky Chicken & Corn Tortilla Soup

Crisp tortilla strips add crunch to spiced-just-right broth chock-full of chicken, corn, and tomatoes.


4 - 4 person

Total Time

Cook Time


  • 2 tbsp. olive oil
  • 1 medium onion chopped
  • 2 cloves garlic chopped
  • 2 tsp. ground cumin
  • 4 c. low-sodium chicken broth
  • 1 (14.5 oz.) can petite cut diced tomatoes with chipotle chiles
  • 1 (8") flour tortilla cut into 1/2" strips
  • 2 c. shredded cooked chicken
  • 1 c. frozen corn thawed


Heat 1 Tbs. oil in large pot over medium heat. Add next 3 ingredients; cook 5 min., stirring occasionally. Add broth, tomatoes with juices and ¼ tsp. salt; cook 10−15 min. until flavors blend.

Meanwhile, heat remaining oil in nonstick skillet over medium heat. In batches, add tortilla strips; cook 2−3 min. until crisp, stirring often; drain. Add chicken and corn to soup; cook 2 min. If desired, garnish with cilantro, jalapeños and sliced peppers.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.