Ingredients

4 chicken bouillon cubes
4 cups water
1 can condensed tomato soup
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
4 boneless skinless chicken breast halves , cut into bite-sized pieces
1 can whole kernel corn , drained
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground black pepper
16 ounces sour cream
3 cups tortilla chips , coarsely crushed
1 cup mozzarella cheese , grated
Tortilla Chicken Soup is a popular dish in Mexican cuisine. This simple version is a quick and easy way to enjoy the flavors of this classic soup without spending all day in the kitchen. The addition of tortilla chips and cheese makes it hearty and satisfying, while the spices give it a little kick of heat. This soup is perfect for a cold winter day or any time you're in the mood for something warm and comforting.

Instructions

1.In a large pot, bring water to a boil and dissolve bouillon cubes.
2.Add tomato soup, onion powder, cayenne pepper, chicken, corn, chili powder, cumin, and black pepper. Bring to a boil.
3.Reduce heat and simmer for 30 minutes.
4.Turn off heat and add sour cream, stirring until combined.
5.Ladle soup into bowls and top with coarsely crushed tortilla chips and grated mozzarella cheese.

PROS

This soup is easy to prepare and is perfect for a quick weeknight meal.
It is also a great way to use up leftover chicken.
The combination of flavors gives this soup a Mexican twist that is sure to please.

CONS

The addition of sour cream and cheese can make this soup high in calories and fat.
The cayenne pepper and chili powder can also be too spicy for some people.

HEALTH & BENEFITS

The chicken in this soup is a good source of protein, while the corn provides fiber and vitamins. Chili powder and cumin have been linked to reducing inflammation, while cayenne pepper may boost metabolism and improve digestive health.

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