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Chicken Tortilla Soup

Chicken Tortilla Soup

Servings: 6-8

  • 6 tbs. canola oil; divided
  • 1 medium yellow onion; diced
  • 1 envelope taco seasoning mix
  • 1 (4 oz.) can diced green chiles (do not drain)
  • 1 (15 oz.) can diced tomatoes (do not drain)
  • 1 tbs. chicken seasoned cooking base
  • 4 cups chicken broth
  • 1 (15 oz.) can Glory Foods Simply Seasoned Black Beans
  • 2 cups cooked, shredded or cubed chicken
  • 2 tbs. fresh lime juice
  • 2 (6”) corn tortillas
  • 1 small avocado; diced
  • shredded cheddar cheese (optional)
  • dairy sour cream (optional)
  • lime wedges (optional)


  1. Heat 2 tbs. canola oil in a large saucepan or Dutch oven.
  2. Add onion and cook 2-3 minutes until fragrant.
  3. Stir in taco mix, green chiles, tomatoes, cooking base and 1 cup chicken broth.
  4. Simmer for 5 minutes then transfer to a blender and process until smooth. Return to saucepan and stir in remaining chicken broth, Glory Foods Simply Seasoned Black Beans and chicken; simmer for 20 minutes.
  5. Remove from heat and stir in lime juice.
  6. Meanwhile, cut tortillas into very small strips.
  7. Heat remaining oil in a skillet and fry strips until crisp and golden brown.
  8. To serve, divide soup between 4 warmed soup bowls and top with diced avocado and fried tortilla strips.