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Creamy Chicken Tortilla Soup

A blend of tomato salsa, chunks of grilled chicken breast, black beans, corn garnished with crisp tortilla chips, grated pepper jack cheese and a drizzle of crema.

Ingredients

Recipe Yield:
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Amount Item
1  gal Hot water (180°-190°F)
1  bag Foothill Farms® Cream Soup Base Mix (#096 or #067)
5  c Tomato salsa
2  lb Chicken breast, boneless/skinless, grilled, small chopped
3  c Black beans, canned, drained & rinsed
3  c Corn, gold-yellow blend, IQF, thawed (or canned, drained)
2  Tbsp Ground cumin
7  c Tortilla chips, rough crumbled/crushed or strips
1 3/4  c Shredded pepper jack cheese
1 3/4  c Crema (optional)

Instructions

  1. In a stockpot, pour in hot water. Add contents of Cream Soup Base into water while vigorously stirring with a wire whisk. Continue stirring until mix is dissolved and sauce is smooth.
  2. Add salsa, chicken breast, black beans, corn and cumin. Whisk to combine. Reserve hot (never boil).
  3. For each order, ladle 8 oz of soup into soup bowl. Garnish with ¼ c tortilla chips and 1 Tbsp of cheese. Drizzle 1 Tbsp of crema on top.
 

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