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Salads & Soups

Tortilla Soup with a Kick

Tortilla Soup with a Kick

1 onion, chopped
½ cup green onions, chopped
2 tbsp Cayenne Chili Olive Oil
3 garlic cloves, chopped
1 medium jalapeno pepper, chopped
2 cups black beans, cooked
2 cups chopped tomato
6½ cups gluten-free chicken stock
2 limes, juiced
1 cup fresh coriander, chopped
salt and pepper, to taste
2 cups shredded corn tortillas or corn chips
1 cup sour cream
1 to 2 avocados, diced


In a large soup pot, sauté the onions and green onions in the Cayenne Chili Olive Oil until soft.

Add the garlic and jalapeno and sauté for 1 to 2 minutes.

Add the chicken and coat well with the onion mixture..

Add the beans, tomato, stock, lime juice, and half the coriander, and bring to a boil.

Salt and pepper to taste.

Reduce to simmer and cook for about 30 minutes, until the soup has started to thicken. Then add the rest of the coriander and season again.

Serve in individual bowls with a bed of crumbled corn tortillas or corn chips, a dollop of sour cream and diced avocado. Add a sprinkling of coriander and let your guests to mix up all the fresh goodness.

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