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Kinder’s Chicken Tortilla Soup

Kinder’s Chicken Tortilla Soup


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

½ Cup cilanto, chopped

2 avocadoes, sliced

1 Cup shredded cheese

limes, sliced

sour cream, optional for serving

6 small corn tortillas, cut into ¼ inch wide strips

vegetable oil, for frying

  1. For tortilla strip topping, pour enough oil to reach a depth of ½ inch in a medium heavy skillet.
  2. Heat over medium-high heat until hot but not smoking.
  3. Add tortilla strips in batches and fry until crisp and golden in color, about 2 minutes.
  4. Remove and drain on paper towels. Set aside.
  5. Heat 2 Tbsp of olive oil in a large stockpot over medium-high heat.
  6. Add onion, jalapeño, and sauté for about 5 minutes until vegetables begin to soften. Stir frequently.
  7. Add garlic and saute for 1-2 minutes.
  8. Add the chicken broth, tomatoes with juice, beans, corn, chicken, and Kinder’s The Taco Seasoning Blend.
  9. Bring to a light boil, then reduce heat to low.
  10. Simmer on low for 20 minutes.
  11. Serve immediately with your choice of toppings. Enjoy!
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