Keystone Meats Easy Tortilla Soup

Easy Chicken Tortilla Soup

Packed with Keystone Chicken, fresh vegetables, beans, and crispy homemade tortilla strips, this flavorful tortilla soup beats your local Mexican restaurant any night of the week. Quick, hearty, and full of color — it's comfort in a bowl.

Ingredients

  • 1/2 can (28 oz.) Keystone Chicken, undrained
  • 1 can (27 oz.) Keystone Chicken Broth
  • 2 cans (14.5 oz.) Diced tomatoes with juice
  • 1 can (15 oz.) Black beans, drained and rinsed
  • 1 1/2 cups Corn, frozen
  • 1/2 Tbsp. Lime juice
  • 2 Tbsp. Chili powder
  • 3 tsp. Cumin
  • 1/2 tsp. Cayenne pepper
  • 1/3 cup Fresh cilantro, chopped
  • 4 Garlic cloves, minced
  • 1 cup Red onion, diced
  • 1 Jalapeño pepper, seeded and diced
  • 4 Tbsp. Vegetable oil
  • 10 small Corn tortillas, cut into 1/4" wide strips
  • 1/2 cup Cheddar cheese, shredded, for topping
  • 1 Avocado, diced, for topping

Steps

  1. Preheat oven to 375°F and line a baking sheet with foil. Cut tortillas into 1/4" strips and scatter on the baking sheet. Drizzle with 2 Tbsp. vegetable oil and bake for 12–15 minutes, or until crisp and lightly golden brown. Set aside.
  2. In a large stockpot, heat remaining 2 Tbsp. vegetable oil over medium-high heat for 2 minutes. Add onion and jalapeño and sauté for 4 minutes, or until softened.
  3. Add garlic and sauté for 2 minutes.
  4. Add Keystone Chicken Broth, diced tomatoes with juice, black beans, Keystone Chicken (with broth), corn, lime juice, chili powder, cumin, and cayenne pepper. Bring to a boil and cook for 5 minutes. Add 1–2 cups water or broth if liquid level looks low.
  5. Add cilantro and boil for 1 minute.
  6. Ladle soup into bowls and top with tortilla strips, avocado, and cheddar cheese. Serve immediately.
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