Add toppings of your choice to this delicious soup.

Foodie Favorite: Chicken Tortilla Soup

Comfort food made quick and easy

By Sarah FreebornKENOSHA.COM

A fourth generation Kenosha native, Freeborn is fueled by a desire to build community through her culinary skills in the kitchen. The Tremper High School graduate loves trying new recipes as well as creating unique ones of her own.


  • 4 boneless skinless chicken breasts
  • 24 oz jar of salsa
  • 2 Tbsp taco seasoning
  • 32 oz chicken broth
  • 15 oz can black beans
  • 15 oz can sweet corn
  • 10 oz can diced tomatoes with green chiles


  • Shredded cheese
  • Sour cream
  • Green onions
  • Cilantro
  • Avocado
  • Tortilla chips


Pour the jar of salsa into a soup pot, mix in taco seasoning. Add chicken and stir so chicken is coated in salsa. Cook until the chicken reaches 165F internal temperature. Remove chicken from pot and shred. Add back into the salsa mixture, stir until mixed. Add chicken broth, black beans, sweet corn and tomatoes with chilies, including the liquid from the cans. Mix well and bring to a boil. Add toppings of choice and enjoy! Serves eight.