Salsa Verde Chicken Tortilla Soup

Salsa Verde Chicken Tortilla Soup


1 quart chicken broth
1 cup salsa verde
2 teaspoons each chili powder and ground cumin
2 cans (14.75 ounces each) whole kernel fire-roasted corn blend, drained
1 can (15 ounces) black beans, rinsed and drained
2 cups shredded cooked chicken
8 ounces Keystone Farms Cheese Jack cheese, shredded (2 cups)

Additional shredded Keystone Farms Cheese Jack cheese
Optional toppings: fresh cilantro, lime wedges, sour cream and tortilla chips


Bring the chicken broth, salsa verde, chili powder and cumin to a boil in a Dutch oven over medium heat, stirring occasionally. 

2 Reduce heat to low; simmer, uncovered, for 10 minutes. Stir in the corn, black beans and chicken. Cook for 10 minutes longer, stirring occasionally. Gradually stir in monterey jack until melted.

3 Garnish servings with additional monterey jack and toppings as desired.

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