Chicken Tortilla Soup


  • 1 tablespoon of cooking oil
  • 1 small yellow onion, diced
  • 2  cloves of garlic, minced
  • 3 cups of chopped rotisserie chicken
  • 2 15-ounce cans of black beans, strained
  • 1 cup of corn kernels
  • 15 ounce can of diced tomatoes
  • 2 tablespoons of tomato paste
  • 48 ounces of chicken stock
  • 1 1/2 tablespoons each of dry oregano, ground cumin and chili powder
  • Salt and pepper to taste
  • Garnish with Dutch Farms Sour Cream and Dutch Farms Mexican Cheese Blend
  • Optional tortilla chips, fried corn tortilla strips, lime and avocado


  • In a large pot over medium heat add in the oil and cook the onions and garlic until lightly browned, about 6 to 8 minutes.
  • Next, add in the chicken, beans, corn, tomatoes, paste, chicken stock, oregano, cumin and chili powder and simmer over low heat for 30 minutes.
  • Adjust the seasonings with salt and pepper.
  • Serve the soup with tortilla chips, Dutch Farms Sour Cream and Dutch Farms Mexican Cheese Blend, and optional garnishes.