Chicken, Tomato and Corn Chip Soup

  • Preparation 15 MIN
    Cooking 40 MIN
  • Servings 4



  1. In a large pot over medium heat, soften the onion and garlic in the oil. Add the spices and cook for 30 seconds while stirring.
  2. Add the broth, tomatoes and corn. Season with salt and pepper. Bring to a boil. Simmer for 20 minutes. Add the chicken and cook for 5 minutes to heat it through.
  3. Serve the soup in bowls (see note). Garnish with the crushed chips and green onions.


For an outdoor lunch, pour the soup into an insulated container (thermos) and bring the toppings along in separate containers for serving.

To help you with this recipe

Chef’s Knife

This chef’s knife was designed by RICARDO’s Test Kitchen staff. Its weight and ergonomic handle are perfectly balanced. The sharp blade provides perfect cuts, while its bevelled grooves ensure meat will not stick to it.

54.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.