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Issie’s tortilla soup

Isadora knows how to make a delicious tortilla soup: Chicken, vegetables and of course Isadora® beans. Take this recipe and start developing your own, who knows? Maybe tomorrow the soup will take on your name.





  • 1 pkg. Isadora® whole pinto beans
  • drained
    1 lb. boneless skinless chicken breasts
    1 quart low-sodium chicken broth
    1 (15 oz.) can whole kernel corn
  • drained or 2 cups frozen corn
  • thawed
    1 (14 oz.) can diced tomatoes (don not drain)
    1 (4 oz.) can diced green chiles
    1 teaspoon ground cumin
    1 TBS. fresh lime juice
    1-2 teaspoons hot sauce
  • or to taste
  • For serving:
    Tortilla chips
    ½- 1 cup shredded cheddar cheese
    ½ cup red onion
  • finely minced
    1 ripe avocado
  • peeled
  • seeded and diced

How to Cook

  1. 1 Season chicken breasts, lightly, with salt and pepper. Sauté in a medium skillet over medium-high heat until lightly browned on both sides and cooked through, about 10 minutes (or use cooked chicken from a rotisserie chicken). When chicken is cool enough to handle, slice thinly into bite sized pieces or shred. Set aside.
  2. 2 In a large saucepan, heat together chicken broth, corn, Isadora® beans, tomatoes, green chiles and cumin. Let simmer together over low heat for about 5 minutes. Add chicken, lime juice, and hot sauce.
  1. 3 To serve, ladle soup into bowls. Crumble tortilla chips over the top of each bowl and sprinkle with grated cheese, chopped onion, and diced avocado.

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