Chicken Tortilla Soup

15 minutes Prep Time
20 minutes Cook Time
8 Servings

Our Petite Diced Tomatoes with Lime & Cilantro, pairs perfectly with chicken, corn, black beans and Mexican spices in this warm, savory tortilla soup.

Ingredients

  • 1/2 cup onion, chopped
  • 1 small green bell pepper, chopped
  • 1 tablespoon vegetable oil
  • 3 (14.5 ounce) cans low sodium chicken broth
  • 2 cups cooked shredded chicken breast

  • 2 cans Red Gold® Petite Diced Tomatoes with Lime & Cilantro 14.5 oz

  • OR

  • 2 cans Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz

  • 1 (10 ounce) package frozen corn, thawed
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/4 teaspoon coarsely ground pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin

  • 3 tablespoons Red Gold® Canned Tomato Paste 6 oz

  • 3 tablespoons cornmeal, mixed with 1/2 cup water
  • Tortilla chips
  • 1 cup shredded Monterey Jack cheese
  • 1 (4 ounce) can green chilies

Instructions

Step one

In a large soup kettle sauté onions and green bell pepper in oil until tender. Add chicken broth, chicken, diced tomatoes, corn, black beans, pepper, garlic powder, chili powder, cumin, tomato paste and cornmeal mixture. Bring to a boil.

Step two

Cover and reduce heat to low. Simmer, stirring occasionally, 20 minutes.

Step three

Spoon soup into serving bowl. Top with tortilla chips and cheese.

Step four

Optional Garnish: several ½-inch pieces of avocado and a spoon full of sour cream along with a squeeze of fresh lime juice. Other toppings could include diced onion, pico de gallo or cilantro.

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