Total Time
1hr 20mins
Prep 35 mins
Cook 45 mins

I love soups of all kinds! This is one of my favorites because of the wonderful blend of Mexican spices.

Ingredients Nutrition


  1. In a 5 quart pot, saute onion, bell pepper, Serrano pepper, Jalapeno pepper, and garlic until onions are transparent.
  2. Add chicken broth, tomato sauce, Rotel diced tomatoes,diced green chile peppers, parsley, cilantro, oregano, and cumin. Simmer, covered, for 20 minutes.
  3. Add chicken, black beans and corn. Heat through.
  4. Fry tortilla strips in hot oil, half at a time, about 1 minute or until crisp and light brown. Remove with a slotted spoon; drain on paper towels.
  5. Divide tortilla strips among 4 bowls.
  6. Ladle soup over tortilla strips.
  7. Sprinkle each serving with cheese.
  8. Squeeze lime into each bowl.
  9. Serve immediately.