Recipes
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:
| 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
- 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.
- Add salsa, chicken breast, black beans, corn and cumin. Whisk to combine. Reserve hot (never boil).
- 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.
