Southwest Tortilla Soup


  • 1 (4 ounce) package Idahoan Bacon & Cheddar Chipotle Flavored Mashed Potatoes
  • 1 cup chopped onion
  • 6 cloves garlic, chopped
  • 1 tablespoon olive oil
  • 2 cups shredded chicken meat
  • 1 (15 ounce) can corn, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (4 ounce) can mild green chiles, chopped
  • 1 (32 ounce) carton low-sodium chicken broth
  • 2 (14.5 ounce) cans chopped tomatoes with Mexican spices
  • Tortilla chips
  • Chopped avocado
  • Sliced black olives
  • Shredded cheese
  • Chopped green onions
  • Sour cream
  • Chopped cilantro


Sweat onions and garlic in olive oil.

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Add chicken, corn, beans and chilies and heat thoroughly.

Add chicken broth, Idahoan(R) Bacon & Cheddar Chipotle Flavored Mashed Potatoes and tomatoes. Simmer for 45 minutes and adjust seasoning (we like it a little bit spicy so we add some hot sauce at this point).

Here's the important part when serving: Crunch up tortilla chips on bottom of the bowl and ladle soup over. Top with diced avocado, sliced olives, shredded cheese, green onions, a dollop of sour cream and cilantro.