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Easy Chicken Tortilla Soup with Queso Fresco



– 1 red or yellow onion, chopped – 3 cloves of garlic, minced – 1 tablespoon of olive oil – 2 teaspoons of chili powder – 2 teaspoons of cumin – 1 can (14.5 oz.) of crushed tomatoes – 2 boneless chicken breasts, cooked and shredded – 1 1/4 cup water – 1 can (10.5 oz.) of chicken broth – 1 can (15 oz.) of black beans, rinsed and drained – 1 can (8.75 oz.) of cooked corn kennels – 1/4 cup of chopped cilantro – 1 teaspoon of black pepper – 2 teaspoons of salt – Real California Queso Fresco – Real California Sour Cream – Tortilla strips – Lime wedges, for garnish Tortilla Soup, Chicken Dishes, Mexican Food, Comfort Foods, Sour Cream, Queso Fresco, Hispanic Dairy
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Serves 8

Prep time: 10 minutes

Cook time: 15-20 minutes

In a large stockpot over medium-high heat add olive oil, onions, and garlic. Sauté ingredients for 5 minutes or until vegetables soften and turn golden brown.

Add chicken broth, tomatoes, black beans, corn, salt and pepper, cumin, chili powder, shredded chicken and bring to a boil. Allow ingredients to boil gently for 5-10 minutes, stirring intermittently. Reduce heat if necessary.

Add water and cilantro and reduce heat to medium. Allow soup to simmer for 1-2 minutes.

Ladle soup into bowls and top with queso fresco, sour cream, tortilla strips and lime wedges.

Recipe and images created by Kristina Nuñez @hotmamanthecity

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