• Cooking Time:
  • Servings:
  • Preparation Time:


  • Vegetable oil
  • 4 to 6 oz of corn
  • 1 red bell pepper
  • 1 lb. Chicken tenders
  • 1 tsp poultry seasoning
  • 1 tsp ground cumin
  • salt and pepper to taste
  • 1 small to medium zucchini, diced
  • 1 medium onion chopped
  • 3 cloves garlic chopped
  • 1 (28 ounce) can stewed tomatoes
  • 1 (8 ounce) can tomato sauce
  • 3 cups chicken stock
  • 4 cups corn tortilla chips, crumbled up
  • 1 cup shredded cheddar or jack cheese
  • 1/2 cup sour cream
  • 1 ripe avocado (for garnish)


  • Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown the chicken. Add vegetables and garlic. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low. Let cook for about 10 more minutes.
  • Top with tortilla chips, cheese, sour cream and or avocado.


What makes this one good is the cumin. You can also add some hot peppers or chili powder to add some spice.

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