Spicy Mexican Soup with High Protein Chips

High protein soup? That’s right. This P28 recipe savors the flavors of Mexico with a spicy kick to keep you warm.

Make your own P28 chips and serve them with this divine spicy Mexican soup. Stuffed with goodies and nutrition, this warm bowl of love is begging you to slurp it up.

Protein Powered by Our High Protein Wraps

Cooking Time
35 Minutes

Oven Temperature
180°C / 375°F

2-4 servings


1 P28 Wrap
15 mL (1 Tbsp.) Canola Oil
½ Onion, Diced
1 Red Pepper, Seeded, and Chopped
1 Jalapeno, Sliced
125 mL (1/2 Cup) Of Corn
5 mL (1 tsp.) Cumin Seeds
5 mL (1 tsp.) Dried Oregano
1 Can (796 mL) Diced Tomato
1 L (4 Cups) Chicken Broth
500 mL (2 Cups) Cooked Chicken, Shredded

To Garnish:

1 Green Onion, Chopped
Fresh Lime Juice, To Taste
15 mL (1 Tbsp.) Grated Cheese
1 Stalk Of Coriander, Diced


On a clean work surface, cut the wrap into chip-sized triangles and put them onto a baking sheet covered with parchment paper. Bake for 5 minutes, and put aside.

In a stockpot on medium-low heat, heat oil and cook the onion, red pepper, jalapeno, corn, cumin and oregano for 5 minutes, stirring occasionally.

Add the diced tomatoes and the chicken broth and cook for 15 minutes. Add the chicken and cook for another 5 minutes.

Garnish with green onions, lime, grated cheese, coriander, and P28 chips. Serve.