Chicken Tortilla Soup

Chicken Tortilla Soup

Serves: 6 people
Prep Time: 10 minutes
Cooking Time: 10 minutes
Chicken Tortilla Soup


  • 1 cup chopped onion
  • 4 cups chicken broth
  • 1 (14.5 oz) can diced tomatoes with green chile peppers
  • 1 (14.4 oz) black beans, drained and rinsed
  • 1 cup corn, fresh or frozen
  • 1 envelope La Preferida Organic Taco Seasoning
  • 1 rotisserie chicken, shredded
  • 2 tablespoons cornstarch
  • ¼ cup cold water 
  • Shredded Mexican cheese blend
  • Avocado
  • Chopped fresh cilantro
  • Sour cream
  • Tortilla chips, crumbled


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  1. Combine onion, chicken broth, tomatoes, black beans, corn and La Preferida Organic Taco Seasoning in a large pot; bring to a boil over medium heat. 
  2. Stir in chicken; reduce heat to low, cover, and simmer for 4 to 6 minutes.
  3. Mix cornstarch and water in a small bowl until smooth; gradually stir into soup.
  4. Bring soup to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 1 minute.
  5. To serve: Top with Mexican cheese, avocado, chopped fresh cilantro, sour cream and tortilla chips.
  6. Enjoy!