Canteen Chicken Soup

SERVES: 8

COOK TIME: 15 Min

Canteen Chicken Soup is a fun twist on the classic chicken soup. The addition of Southwestern items such as green chilies, corn, bell pepper, and salsa add a bit of punch and sinus-clearing power!

What You'll Need

1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast, cut into 1/2-inch chunks
1 green bell pepper, coarsely chopped
3 garlic cloves, minced
5 cups reduced-sodium chicken broth
2 cups frozen corn
4 ounces can of green chilies, chopped
1/2 cup salsa
1/2 teaspoon cumin
1/4 cup chopped fresh cilantro
1 cup broken-up baked tortilla chips

What to Do

In a soup pot, heat oil over medium heat. Add chicken, pepper, and garlic, and cook about 3 minutes, or until chicken is browned on outside, stirring frequently.
Stir in chicken broth, corn, chilies, salsa and cumin; bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes, or until chicken is no longer pink.
Stir in cilantro, ladle into bowls, and serve topped with tortilla chips.

Notes

Nutritional InformationShow More

Servings Per Recipe: 8

Amount Per Serving % Daily Value *
Calories 224
Calories from Fat 53
Total Fat 5.9g 9 %
Saturated Fat 1.1g 6 %
Trans Fat 0.0g 0 %
Protein 18g 37 %

Amount Per Serving % Daily Value *
Cholesterol 37mg 12 %
Sodium 437mg 18 %
Total Carbohydrates 27g 9 %
Dietary Fiber 2.5g 10 %
Sugars 2.9g 0 %

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gracephotography 0 518622

Sep 23, 2015

I do this style of soup often. I use a can of tomatoes green chiles instead of the diced chiles and also add a coarsely chopped onion. Grated Monterrey Jack over the tortilla chips and sometimes a dab of sour cream (or creme fresh) when serving gives it a truly Tex-Mex taste. We call it Tortilla Soup.

hitchingpost 73678 93

Nov 20, 2012

Everyone wants to know how we can add this to our box, including me! I have a tendency to forget to hunt for it. We are having Mexican pot luck at our church, and this would be just the one to start the meal!