Yield
10 servings (1 cup each)

How to Make It

Hands On: 20 minutes
Total: 30 minutes

Heat oil in large saucepan over medium-high heat 1 minute. Add onions, bell peppers and garlic; cook 5 minutes, or until vegetables are crisp-tender, stirring frequently.

Add broth and tomatoes with their liquid. Bring to a boil; reduce heat to low. Stir in chicken, corn, cumin, salt and pepper. Simmer, uncovered, 10 minutes.

Ladle hot soup into serving bowls. Top with tortilla chips. Add cheese, onions, cilantro and avocado, if desired.

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