• Prep time 15 minutes
  • Total time 40 minutes
  • Portion size 6 servings



In large saucepan, heat oil over medium heat; cook onion and garlic, stirring occasionally, until onion has softened, 2 to 3 minutes. Stir in tomato paste, chili powder, cumin, paprika, and cayenne (if using). Cook for 1 minute, stirring; season with salt and pepper. Add broth and tomatoes; bring to boil, scraping up browned bits. Reduce heat to simmer. Add chicken; simmer until chicken is cooked through, 15 to 20 minutes.

Transfer chicken to cutting board; shred chicken and return to pan. Add corn and black beans; cook until corn is heated through, about 3 minutes. Remove pan from heat; add coriander and lime juice. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 3 months.) Divide soup among bowls; garnish with Tortilla Chips, avocado and feta.


Tortilla Chips Preheat oven to 400°F. Line baking sheet with parchment paper. Cut two 6-inch tortillas into 2-inch long strips. Combine tortilla strips, 2 tsp vegetable oil and 1 tsp chili powder. Spread tortilla strips in single layer on prepared baking sheet. Bake until crispy and golden, 8 to 10 minutes. Makes 4 to 6 servings.

Nutritional facts Per serving: about

  • Calories 410
  • Total fat 14 g
  • Saturated fat 3 g
  • Cholesterol 60 mg
  • Sodium 525 mg
  • Total carbohydrate 60 g
  • Fibre 11 g
  • Sugars 9 g
  • Protein 31 g
  • Iron 4 mg
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Mexican-Style Chicken Soup with Tortilla Chips