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Kinder’s Chicken Tortilla Soup

Ingredients

1 packet of Kinder’s Taco Blend Seasoning

2 Tbsp olive oil

1 medium yellow onion, diced small

4 garlic cloves, finely minced

32 oz, low-sodium chicken broth

2 14.5oz cans fire-roasted diced tomatoes

1 15oz can black beans, drained and rinsed

2 Cups shredded cooked chicken

1 14.75oz can fire-roasted corn

1/2 Cup cilanto, chopped

2 avocadoes, sliced

1 Cup shredded cheese

limes, sliced

sour cream, optional for serving

6 small corn tortillas, cut into 1/4 inch wide strips

vegetable oil, for frying

Instructions

Step 1

For tortilla strip topping, pour enough oil to reach a depth of 1/2 inch in a medium heavy skillet.

Step 2

Heat over medium-high heat until hot but not smoking.

Step 3

Add tortilla strips in batches and fry until crisp and golden in color, about 2 minutes.

Step 4

Remove and drain on paper towels. Set aside.

Step 5

Heat 2 Tbsp of olive oil in a large stockpot over medium-high heat.

Step 6

Add onion, jalapeno, and sauté for about 5 minutes until vegetables begin to soften. Stir frequently.

Step 7

Add garlic and saute for 1-2 minutes.

Step 8

Add the chicken broth, tomatoes with juice, beans, corn, chicken, and Kinder’s The Taco Seasoning Blend.

Step 9

Bring to a light boil, then reduce heat to low.

Step 10

Simmer on low for 20 minutes.

Step 11

Serve immediately with your choice of toppings. Enjoy!

Notes:
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