Southwestern Tortilla Soup

Serve up a zesty combination of Southwestern flavors in our easy to make tortilla soup.


1 container (32 oz.) Cadia® Organic Low Sodium Free-Range Chicken Broth
4 c. no-salt added tomato juice
1 lb. finely diced organic free-range chicken
1 can (28 oz.) Cadia® Organic Diced Tomatoes, undrained
1 can (15 oz.) Cadia® Organic Black Beans, drained and rinsed
1 can (15 oz.) Cadia® Organic Kidney Beans, drained and rinsed
1 can (15 oz.) Cadia® Organic Great Northern Beans, drained and rinsed
1 can (15 oz.) Cadia® Organic Sweet Corn, drained
1 can (4 oz.) diced green chilies
1/2 tsp. dried, crushed oregano
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 tsp.  ground cumin
1/2 teaspoon chili powder
Pepper (fresh ground black or crushed red flakes)
½ cup chopped fresh cilantro
½ cup Cadia® Organic Mexican Blend Fancy Shredded Cheese
Cadia® Organic White Corn Tortilla Chips
Optional: 1 lb. shredded organic free-range chicken


In a slow cooker, combine broth, tomato juice, diced tomatoes, black beans, kidney beans, great northern beans, sweet corn and diced green chilies. Stir in oregano, onion, garlic, cumin, chili powder, pepper and cilantro. Cover and simmer on low for 7 to 8 hours.

Ladle into bowls, garnish with fresh cilantro, tortilla chips, and top with cheese, add avocado if desired.

Recipe courtesy of