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Mexican Chicken Soup with Tortillas
- 2 pounds chicken thighs
- 1 medium onion
- 1 tablespoon olive oil
- One 14½-ounce can diced tomatoes with chiles
- One 14½-ounce can chicken broth
- 2 cups fresh or frozen defrosted corn kernels
- 1 teaspoon dried oregano
- Unsalted corn tortilla chips, for serving
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 422kcal (21%)|
|Total Fat 27g (41%)|
|Saturated Fat 7g (35%)|
|Cholesterol 128mg (43%)|
|Total Carbohydrate 16g|
|Dietary Fiber 2g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|