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Fajita Chicken Soup with Crispy Tortilla Chips
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Prep Time: 15 min
Cook Time: 25 min
Ready In: 40 min
Servings: 6
  • 1 tbsp. olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, seeded and finely chopped
  • 1/4 tsp. each salt and pepper
  • 6 cups low-sodium chicken stock
  • 1 (14 oz.) can diced tomatoes
  • 1 (10 or 12.5 oz.) can Shredded Chicken in Fajita Sauce
  • 1 cup frozen corn, thawed
  • 2 tbsp. lime juice
  • 1 ripe avocado, peeled and diced
  • 1/3 cup shredded Monterey Jack cheese
  • 1/4 cup fresh cilantro
  • Lime wedgesCrispy Tortilla


  • 3 corn tortillas (7 inch)
  • 2 tbsp. olive oil
  • 1/4 tsp. salt

Crispy Tortilla Chips: Preheat oven to 425°F. Stack tortillas and slice in half; cut crosswise into 1/2-inch wide strips. Toss with oil and salt; spread in single layer on large baking sheet. Bake for 8 to 10 minutes or until crispy; cool completely.

In saucepan, heat oil over medium heat; cook onion, garlic, jalapeno, salt and pepper for 3 to 5 minutes or until vegetables are softened. Pour in stock and tomatoes; bring to boil. Reduce heat to medium-low; simmer for 30 minutes. Stir in chicken and corn; cook until heated through. Stir in lime juice. Divide soup among 4 bowls; top with Crispy Tortilla Chips, avocado, cheese and cilantro. Serve with lime wedges.

Tip: To save time, use store-bought tortilla chips instead of homemade ones.