Southwestern Chicken Tortilla Soup (Enhanced from a "Soupercube" Base)
Southwestern Chicken Tortilla Soup (Enhanced from a "Soupercube" Base)
Ingredients
For the Soup Base
- 6 cups chicken tortilla soup base, frozen block (e.g., "Soupercube")
For the Enhancements
- 1/4 teaspoon cayenne pepper
- 14.5 ounces diced tomatoes, undrained (e.g., Kirkland Organic)
- 15 ounces black beans, drained and rinsed (e.g., Dakota's)
- 1 1/2 cups yellow sweet corn, frozen (e.g., Kirkland Signature)
- 2 cups fresh spinach leaves, packed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving (Optional Garnishes)
- 1 cup tortilla strips, crushed or fried
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1 lime, cut into wedges
- 1/2 cup sour cream or Greek yogurt
Instructions
- 1
Place the frozen chicken tortilla soup base into a 3-quart pot. Cover the pot and heat over medium-low heat for 5-7 minutes, or until the base begins to thaw and soften.
⏱️ 7 min
- 2
Once the soup base has started to thaw, add the cayenne pepper, undrained diced tomatoes, drained and rinsed black beans, frozen yellow sweet corn, and fresh spinach leaves to the pot. Stir gently to combine.
⏱️ 3 min
- 3
Increase the heat to medium. Cover the pot again and continue to cook, stirring occasionally, until the soup is fully thawed, heated through, and the spinach has wilted, about 10-12 minutes. Bring the soup to a gentle simmer.
⏱️ 12 min
- 4
Reduce heat to low and simmer for an additional 5 minutes to allow the flavors to meld. Taste the soup and season with salt and freshly ground black pepper as needed.
⏱️ 5 min
- 5
Ladle the hot soup into bowls. Serve immediately with your choice of optional garnishes such as tortilla strips, fresh cilantro, diced avocado, lime wedges, and a dollop of sour cream or Greek yogurt.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Southwestern Chicken Tortilla Soup (Enhanced from a "Soupercube" Base)
Ingredients
For the Soup Base
- 6 cups chicken tortilla soup base, frozen block (e.g., "Soupercube")
For the Enhancements
- 1/4 teaspoon cayenne pepper
- 14.5 ounces diced tomatoes, undrained (e.g., Kirkland Organic)
- 15 ounces black beans, drained and rinsed (e.g., Dakota's)
- 1 1/2 cups yellow sweet corn, frozen (e.g., Kirkland Signature)
- 2 cups fresh spinach leaves, packed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving (Optional Garnishes)
- 1 cup tortilla strips, crushed or fried
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1 lime, cut into wedges
- 1/2 cup sour cream or Greek yogurt
Instructions
- 1
Place the frozen chicken tortilla soup base into a 3-quart pot. Cover the pot and heat over medium-low heat for 5-7 minutes, or until the base begins to thaw and soften.
⏱️ 7 min - 2
Once the soup base has started to thaw, add the cayenne pepper, undrained diced tomatoes, drained and rinsed black beans, frozen yellow sweet corn, and fresh spinach leaves to the pot. Stir gently to combine.
⏱️ 3 min - 3
Increase the heat to medium. Cover the pot again and continue to cook, stirring occasionally, until the soup is fully thawed, heated through, and the spinach has wilted, about 10-12 minutes. Bring the soup to a gentle simmer.
⏱️ 12 min - 4
Reduce heat to low and simmer for an additional 5 minutes to allow the flavors to meld. Taste the soup and season with salt and freshly ground black pepper as needed.
⏱️ 5 min - 5
Ladle the hot soup into bowls. Serve immediately with your choice of optional garnishes such as tortilla strips, fresh cilantro, diced avocado, lime wedges, and a dollop of sour cream or Greek yogurt.
⏱️ 3 min