Photo: Annabelle Breakey; Styling: Robyn Valarik
Total Time
30 Mins
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.

Ratings & Reviews

melenie's Review

September 22, 2013

pchendailey's Review

January 13, 2013

Christine618's Review

January 04, 2013
It was super easy but a bit too spicy! I didn't add the serrano chile and next time will omit the cayenne as well. Didn't use the cheese as that was not available in my village. It could easily serve 6.

Wyoming11's Review

December 01, 2012