Corn Chip Soup

I have seen several recipes for this soup, all with different names and slightly different ingredients. It’s one of those soups that you can really be creative with and add or subtract ingredients to fit your taste.

Corn Chip Soup

1 12 oz. jar salsa verde (made with tomatillos, green chiles, and cilantro)
1-2 tsp. ground cumin (depending on how spicy you like it)
2-3 cooked chicken breasts, shredded
6 cups chicken broth
2 cans cannellini (white kidney beans) or pinto beans, drained and rinsed
1 cup frozen corn
Tortilla chips

Garnishes: shredded cheese (Monterey Jack is great), cilantro, sour cream, and lime wedges

Pour salsa verde into a 3 qt. heavy bottomed pot or Dutch oven. Add the ground cumin. Cook over medium high heat until the salsa starts to thicken and darken a little in color. About 3-5 minutes. Add the chicken stock and remaining ingredients (up to tortilla chips.) Simmer until heated through–another 5-10 minutes.

Place tortilla chips in the bottom of the serving bowls. Ladle the soup over the top and add the garnishes. Serves between 6-8 people. Or 3 to4 if you go back for seconds….which you will.

You may also like


  1. Aw, shucks. That means a lot coming from you, O Great Chocolatier. You are really the amazing cook, Jenni. I just rip off ideas from my friends. It’s easier to have other people test the waters first.

Leave a Reply

Your email address will not be published. Required fields are marked *