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Southwest Chicken Tortilla Soup

Prep: 10 min, Cook: 30 min
8 Servings


  • 1 tablespoon olive oil
  • 1 onion chopped
  • 3 large cloves garlic minced
  • 1 jalapeño diced and seeded
  • 3 cups chicken broth
  • 14 ½ ounces crushed tomatoes
  • 14 ½ ounces black beans rinsed & drained
  • 10 ounces canned diced tomatoes with chiles
  • 2 boneless, skinless chicken breasts
  • 1 cup corn (drain if using canned)
  • ¼ cup cilantro chopped
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 lime juiced


  • Tortilla Chips/Strips*
  • Lime Slices
  • 1 avocado sliced
  • Shredded Cheese


  1. In a large pot over medium heat, heat olive oil. Add the onion, garlic, and jalapeño to the pot, and cook until the onions are soft, about 3 to 4 minutes.
  2. Add in the chicken broth, black beans, crushed tomatoes, diced tomatoes with juices, corn, lime juice, cilantro, chili powder and ground cumin. Stir to combine.
  3. Add the chicken breasts and bring the soup to a boil over high heat. Reduce the heat to a simmer and cook uncovered for 20 minutes, or until the chicken is cooked through.
  4. Remove the chicken from the pot and shred it with two forks. Add the shredded chicken back to the pot and simmer for an additional 3 minutes. Taste and season with salt and pepper.
  5. Spoon soup into bowls and serve with tortilla chips or strips*, lime wedges, sliced avocado & shredded cheese if desired

*To make homemade tortilla strips, slice 6 corn tortillas into 1/4 in. strips, then fry in vegetable oil over medium-high heat until crisp.

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