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Quick Tex-Mex Chicken Tortilla Soup

For a fast, flavorful family meal, this tortilla soup is a go-to recipe. Filled with fresh veggies and south-of-the-border zest, it's sure to be a hit.


  • 1 can (14 1/2 ounces) diced tomatoes with their juices
  • 1 can (4 ounces) chopped mild green chiles
  • 1 1/2 ounces Glace de Poulet Gold® diluted in 3 cups hot water
  • 2 cups mixed chopped vegetables of your choice (broccoli, cauliflower, corn, carrots, red or green bell pepper)
  • 1 teaspoon ground cumin
  • 1 1/2 cups chopped cooked chicken breast
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • Salt
  • Ground black pepper
  • Crumbled tortilla chips


  1. Combine the tomatoes, chiles, diluted Glace de Poulet Gold®, vegetables, and cumin in a large saucepan and bring the mixture to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, about 10 minutes.
  2. Stir in the chicken and cook a couple of minutes more, until heated through. Stir in the cilantro and lime juice and season the soup to taste with salt and pepper.
  3. Divide the soup among 4 warm bowls and serve it topped with a handful of crumbled tortilla chips.

Additional Tips

For a rich chicken flavor, try cooking the chicken for this recipe in your Crockpot with 3/4 cup of water and a 1 1/2-ounce package of More Than Gourmet Jus de Poulet Lié Gold® or Veggie-Glace Gold®.

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