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Diane Buller of Champaign, Illinois, shared this flavorful version of the classic tortilla soup. Garbanzo beans add extra texture and protein.

Source: Midwest Living

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Recipe Summary

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
6
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, cook onion and garlic in hot oil for 2 to 3 minutes or until onion is just tender. Stir in the chicken broth, undrained tomatoes, chili powder and oregano. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.

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  • Stir in the chicken, beans, and corn. Return mixture to boiling; reduce heat. Cover and simmer 10 minutes more.

  • Ladle soup into bowls and top with tortilla chips, cheese, green onions and/or sliced avocado.

Tips

Multiply recipe 3 times to make 6 quarts.

Nutrition Facts

370 calories; fat 14g; cholesterol 61mg; saturated fat 3g; carbohydrates 35g; mono fat 4g; poly fat 4g; insoluble fiber 9g; sugars 8g; protein 28g; vitamin a 479.7IU; vitamin c 12.1mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 6.8mg; vitamin b6 0.8mg; folate 53.8mcg; vitamin b12 0.3mcg; sodium 1206mg; potassium 602mg; calcium 166mg; iron 4.1mg.
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