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ThIs was passed onto me from a friend, but I changed it up a bit by adding, corn, avacado and cilantro. To thicken this recipe up, you can blend broth with the corn in a blender.


  • Vegetable oil for frying
  • Tortilla's cut into strips
  • 1 med. chopped onion
  • 2 cloves of garlic, minced
  • 1 tsp ground oregano
  • 6 cups chicken broth (you can use the broth in a can)
  • 1-1/2 tsp salt
  • 1-tsp sugar
  • 1-1/4 tsp pepper
  • 1 bay leaf
  • 1 tsp ground cumin
  • 1-8 oz. can tomato sauce
  • 1-1/2 cup corn (whatever you prefer, frozen or canned) you can use fresh corn also
  • 2 large cooked and shredded chicken breasts
  • Small container of sour cream
  • 1 bunch of cilantro, washed and chopped
  • 2 Avacado's (sliced or cubed)


  • Directions: Cook tortillas in oil until crispy(you can also use store bought tortilla strips). Drain in papertowels.
  • Saute onions in oil until tender, add garlic, chili powder, cumin, oregano, and bay leaf. Saute for about 1 minute.
  • Add broth, tomato sauce, salt, sugar and pepper, bring to a boil. Add chicken and corn.
  • Simmer on low for 10 minutes and serve.
  • Garnish with tortilla strips, avacado slices, sour cream and cilantro.
  • Serving size: 6 people, prep time: 20 minutes, cook time 45 minutes. Very easy recipe.

Categories: Poultry  Soup  Vegetable 
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