Rating: 3.5 stars
56 Ratings
  • 5 star values: 14
  • 4 star values: 15
  • 3 star values: 8
  • 2 star values: 13
  • 1 star values: 6
  • 56 Ratings
Jane Kirby

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Recipe Summary

hands-on:
20 mins
total:
1 hr
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. Cut the tortillas into 1/2-inch strips. Arrange on a baking sheet and bake 8 to 10 minutes or until crispy.

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  • In a large saucepan, simmer the chicken broth and meat for 10 minutes.

  • Stir in the red onion, tomatoes, jalapeños, and lime juice. Heat about 5 minutes. Cut the corn from the cobs and add it to the soup.

  • Divide the tortilla strips among 4 bowls. Ladle in the soup and top with cilantro, avocado, and cheese.

Nutrition Facts

calcium 389mg; 666 calories; carbohydrates 58g; cholesterol 118mg; fat 31g; fiber 11g; iron 4mg; protein 47mg; saturated fat 12g; sodium 888mg.
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