We love this play on traditional Mexican Tortilla soup infused with our very own SKORDO Taco Seasoning! Flavors of freshly ground cumin, chili powder+pepper flakes, and garlic+onion elevate this classic. With simple prep, quick cook time and customizable topping options, this dish is great for weeknight family meals and game days alike!
Serves 4-6
Ingredients:
- 1 tablespoon olive oil
- 1 + ½ tablespoons SKORDO Taco Seasoning, divided
- 1 jalapeno, seeded + finely diced
- 1 medium onion, diced
- 4 stalks celery, diced
- 2 medium carrots, diced
- 2 lbs. chicken breast
- 14 oz. canned kidney beans, drained and rinsed
- 14 oz. canned black beans, drained and rinsed
- 14 oz. canned whole sweet corn, drained and rinsed
- 28 oz. canned diced tomatoes, juices and all
- 32 oz. chicken broth, + more if desired
For Serving:
- ½ cup fresh cilantro, chopped
- 1 avocado
- 2 limes
- Tortilla chips
- Shredded cheese (optional)
- Sour cream (optional)
Directions:
- Heat a large pot over medium heat and add olive oil.
- Add onion, celery, carrot, jalapeño, and ½ tablespoon SKORDO Taco Seasoning. Cook until ingredients are softened.
- Season the chicken breast with remaining 1 tablespoon SKORDO Taco Seasoning and add to the pot with canned tomatoes and chicken stock. Bring to a boil.
- Once boiling, reduce the heat to a simmer and cook for 25-30 minutes, or until chicken is fully cooked.
- Carefully remove chicken breasts from soup and place on a cutting board. With two forks, shred the chicken, and then return to the pot. Add beans and corn.
- Return to a boil to ensure all ingredients are hot throughout.
- Remove from heat and squeeze the juice of 1 lime into the soup. Add the chopped cilantro, reserving some for garnish, and taste the soup for seasoning - add more Taco Seasoning if desired.
- Slice the other lime into wedges for serving with sliced avocado, cilantro, cheese and sour cream. Enjoy!
Note: If you would like a brothier soup, add additional chicken stock or water in step 7.
