Chips And Salsa Soup Recipes

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BLACK BEAN SOUP WITH CHIPS AND SALSA



Black Bean Soup with Chips and Salsa image

Categories     low-fat     nut-free     vegetarian     soup

Time 5m

Yield 1 serving

Number Of Ingredients 5

1 c. Health Valley Organic 40% Less Sodium Black Bean Vegetable Soup
2 tbsp. nonfat greek yogurt
1 tbsp. shredded Cheddar cheese
1 oz. Guiltless Gourmet Chili Lime Tortilla Chips
3 tbsp. salsa

Steps:

  • Combine ingredients.

CHICKEN TORTILLA SOUP V



Chicken Tortilla Soup V image

An easy to make soup that's quite good. Fresh chicken and tortilla chips with vegetables. Makes for a delicious, warm soup. Try garnishing with cheese and/or a little sour cream.

Provided by Betty

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Yield 4

Number Of Ingredients 12

2 skinless, boneless chicken breasts, cut into cubes
½ teaspoon olive oil
½ teaspoon minced garlic
¼ teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
½ teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
½ cup shredded Monterey Jack cheese

Steps:

  • In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
  • Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Nutrition Facts : Calories 486.3 calories, Carbohydrate 55.2 g, Cholesterol 51.3 mg, Fat 19.8 g, Fiber 5.9 g, Protein 25.2 g, SaturatedFat 4.7 g, Sodium 1617.8 mg, Sugar 6.7 g

CHIP AND SALSA SOUP



Chip and Salsa Soup image

Make and share this Chip and Salsa Soup recipe from Food.com.

Provided by FeedMePlz

Categories     Vegan

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

3 1/2 cups vegetable broth
1 (15 ounce) can black beans or 1 (15 ounce) can pinto beans, drained and rinsed
1/4 cup green onion, chopped
1 1/4 cups salsa
1 tablespoon green chili, diced, canned
1 cup corn
2 cups tortilla chips, non fat, broken into bite-size pieces
1 cup avocado, chunks

Steps:

  • Place the broth, beans, salsa, corn, green onions and chilies in a medium saucepan. Cook over low heat for 10 minutes to blend flavors.
  • Place 1/2 cup of chips and 1/4 cup of avocado in each of four bowls. Ladle the soup over the avocado and chips and serve at once.

Nutrition Facts : Calories 230.4, Fat 6.6, SaturatedFat 1, Sodium 497.1, Carbohydrate 37.4, Fiber 11.8, Sugar 4.3, Protein 10.3

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