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Hearty Tortilla Soup

  • Preparation Time
    Prep:
    40 min.
  • Cooking Time
    Cook:
    30 min.
  • Serves
    Serves:
    6-8

This hearty Mexican soup is literally filled with flavor!

Recipe tags: chicken base, easy difficulty, main, chicken, stew

Ingredients

Quantity Ingredient
6 cups water
2½ Tbsp Better Than Bouillon® Roasted Chicken Base
1 Tbsp canola oil
½ cup finely chopped onion
2 cloves garlic, large peeled and minced
2 Tbsp finely chopped fresh cilantro
Juice of 2 fresh limes
1 can (14.5-ounce) petite diced tomatoes, undrained
1 cup frozen corn
⅓ cup long grain white rice, rinsed
2 tsp ground cumin
1 tsp chili powder
1 tsp kosher salt
⅛ tsp ground cayenne red pepper
2 cups cooked, shredded chicken (bite size pieces) (set aside in refrigerator)
1 can (15-ounce) black beans, drained and rinsed
shredded Cheddar cheese
sour cream
tortilla chips

Directions

  • 1

    In a soup pot, heat water over medium-low heat. Whisk in Chicken Base until dissolved.

  • 2

    In a medium non-stick skillet, heat oil over medium-high heat. Add onion and garlic, cook and stir until onion is tender, about 3-5 minutes.

  • 3

    To soup pot, add onion mixture, cilantro, lime juice, tomatoes, corn, rice, cumin, chili powder, salt and cayenne pepper, stir to combine. Cover and bring soup to a boil, stirring occasionally.

  • 4

    Reduce heat to medium-low, stir in chicken and beans, cover and simmer, until done, about 10-15 minutes, stirring occasionally. Top with Cheddar cheese, sour cream and tortilla chips.

Serve with cheese quesadillas, tortilla chips and fresh guacamole