Soups & Salads

Chicken Cheese Soup

Prep Time: 20 min  |  Cook Time: 30 min  |  Servings: 6  |  Calories: 304
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Chicken Cheese Soup
Prep Time
20 min
Cook Time
30 min

Cumin, lime, chili powder, Colby-Jack cheese, tortilla chips and salsa come together to create this delicious Tex-Mex-inspired soup. If desired, top each serving with a dollop of sour cream, chopped cilantro and a sprinkle of Colby-Jack. This uncomplicated soup is perfect for lunch or a light but filling dinner.

  • 3 (12 oz.) boneless, skinless chicken breast halves
  • 1 Tbsp. fresh lime juice
  • 1 tsp. chili powder
  • 1/2 tsp. cumin
  • 3 cans (14 oz. each) reduced sodium chicken broth
  • 3 cups (6 oz.) broken baked corn tortilla chips
  • 2 cups (8 oz.) Sargento® Shredded Colby-Jack Cheese - Fine Cut, divided
  • 1/2 cup salsa
  • 1/2 cup sour cream (optional)
  • 1 Tbsp. chopped fresh cilantro
  1. Place chicken on plate; brush both sides with lime juice. Sprinkle chili powder and cumin over both sides of chicken; let stand 10 minutes.
  2. Preheat grill or broiler. Grill or broil chicken 5 minutes per side or until cooked through. Cool; cut into 1/2-inch pieces.
  3. Heat broth to a boil in large saucepan. Add tortilla chips; cover and let stand 10 minutes. Puree mixture in batches in food processor or blender; return to saucepan. Stir 1-1/2 cups cheese into broth mixture; cook over low heat until melted, stirring frequently. Stir in salsa and chicken; heat through. Ladle into bowls; if desired, top with sour cream. Sprinkle with cilantro and remaining cheese.

Serving Size


*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 14.30g 22%
Sat. Fat 7.90g 42%
Mono Unsat. Fat 4.20g
Poly Unsat. Fat 1.20g
Cholesterol 78mg 25%
Sodium 872mg 36%
Total Carbohydrate 18g 6%
Dietary Fiber 3g 12%
Sugars 0g
Protein 27g
Vitamin A 26RE
Vitamin C 1mg 2%
Calcium 287mg 29%
Iron 1mg 6%