Homemade Chicken Tortilla Soup

  • 2 cups chicken breast, cooked and cut into strips
  • 12 cups chicken broth
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 cup tomatoes, diced
  • 2 pcs. Knor chicken cubes
  • 2 pcs. jalapeno pepper, chopped
  • 1 cup whole corn kernels, cooked
  • 1 cup dried black beans, cooked in boiling water for about 45 mins
  • 2 tsp cumin
  • 3/4 cup cilantro, chopped
  • 2 Tbsp olive oil
  • salt and pepper to taste


  • crushed tortilla chips
  • sliced avocado
  • shredded Colby and Monterey Jack cheese
  • 2 pcs. lime, sliced into wedges


1. In a large saucepan over medium heat, saute garlic and onion in olive oil until onion is almost translucent.

2. Add Knor chicken cubes, jalapeños and tomatoes and saute for a minute.

3. Add chicken broth. Bring to a boil and simmer for 5 minutes. Season with cumin, salt and pepper. 

4. Add the chicken, corn and black beans. Simmer for 10 minutes. Add cilantro.

5. Remove from heat. Ladle soup into individual serving bowls. Top with lime, crushed tortilla chips, sliced avocado, and cheese.