Photo: Annabelle Breakey; Styling: Robyn Valarik
Total Time
30 Mins
Yield
Serves 4 (serving size: 2 cups)

Reader Christine Datian, of Las Vegas, likes to use lots of spices in this soup recipe. Our version is medium-hot, but if you like it a little spicier, use the higher amount of serrano chile and a pinch more cayenne.

How to Make It

Step 1

Heat broth, covered, in a medium pot over high heat until boiling. Add chicken, onion, tomatoes, chile, beans, and spices. Reduce heat; simmer 10 minutes to blend flavors. Stir in 1 cup tortilla chips; ladle into bowls.

Step 2

Serve soup with remaining 1 cup chips, the cheese, cilantro, and a squeeze of lime.

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