Chicken Tortilla Soup
with Charred Corn & Monterey Jack
- Sesame
- Milk
Name ONE thing more soul-warming than a steamy, spiced bowl of chicken tortilla soup... We’ll wait. In the meantime, let us introduce you to this version, which is ready in just 35 minutes. We stir chicken breast strips and charred corn into a Tex Mex spiced broth, then simmer until the broth is thick and the chicken is tender. When it comes to toppings, we didn’t slouch either: sprinkle over melty Monterey Jack, crushed blue corn tortilla chips, and scallions, then dollop with sour cream and dig on in.
Ingredients
10 ounce
Chopped Chicken Breast
2 tablespoon
Sour Cream
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
1 unit
Chicken Stock Concentrate
¼ cup
Monterey Jack Cheese
(Contains: Milk)
2 unit
Scallions
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
1 unit
Corn
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Drain and rinse corn; thoroughly pat dry with paper towels. Trim and thinly slice scallions, separating whites from greens. • Pat chicken* dry with paper towels; season all over with Southwest Spice, salt, and pepper.
• Heat a drizzle of oil in a medium pot over high heat (use a large pot for 4 servings). Add corn and a pinch of salt. Cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. (TIP: If corn begins to pop, cover pot.) Transfer to a medium bowl.
• Reduce heat under pot to medium high; add a drizzle of oil and chicken. Cook, stirring occasionally, until lightly browned, 3-4 minutes (it’ll finish cooking later).
• Add scallion whites to pot; cook, stirring, for 1 minute. Return corn to pot. Stir in Tex-Mex paste; cook 30 seconds. • Pour in 3 cups water (5½ cups for 4 servings), stock concentrate, and a big pinch of salt. Bring to a boil, scraping up any browned bits from bottom of pot. • Set aside a few tortilla chips for garnish; using your hands, crush remaining chips into small pieces and stir into soup.
• Reduce heat under pot with soup to medium. Simmer, uncovered, stirring occasionally, until broth is slightly thickened and chicken is cooked through, 8-10 minutes. Taste and season with salt and pepper.
• Divide soup between bowls and let cool slightly. Top with Monterey Jack, scallion greens, and sour cream. Crush remaining tortilla chips and sprinkle over soup. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many found it delicious with fantastic flavor, though some felt it needed extra seasoning for more depth 🍲.
- Ease of prep: Customers compared it favorably to restaurant-quality tortilla soup, praising its quick and simple preparation.
- Suggestions: Consider adding extra chicken or personal seasonings to boost flavor. Some enhanced it with black beans alongside the corn.
- Portions: Several mentioned wanting more of this popular dish; you might want to make extra for seconds!
Reviews from our home cooks
This soup was absolutely fantastic!!! I expected it to be good, but I was blown away! So much flavor!!!!
I'm not much of a soup person - but this was delicious! I think this is the second soup I've gotten from HF and it was so good!
Don't have a Rubio's near you. No problem make this soup and you would think it was Rubio's Tortilla Soup!
Husband love Chicken Tortilla soup. I added more chicken, but he was in heaven.
When I received this meal, it came with black beans instead of corn. I used the black beans and added my own corn...AMAZING! Just fyi :)
Really good. Reminds me of the restaurant quality tortilla soup.
Loved this soup. If i could find the paste i would make it all the time
Absolutely delicious! I added a little extra seasoning I had on hand to give a little spice. Would definitely eat again.
Omg one of my favorites! I did find that I needed to add a little more of my personal seasonings but it was so warm and yummy
Doesn't compare to my homemade tortilla soup. Something in the flavor was off.
