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Creamed Tortilla Soup

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Creamed Tortilla Soup

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Course: Soup
Cuisine: American
Keyword: Creamed Tortilla Soup
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8
Calories: 435kcal


  • 1 medium onion
  • 1 clove garlic
  • 1 tablespoon grapeseed oil
  • 4 cup chicken broth, low-sodium
  • 1 teaspoon cumin, ground
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1 none rotisserie chicken
  • 1 1/3 cup milk
  • 1/3 cup cornmeal, yellow
  • 15 ounce black beans, canned
  • 15 ounce pinto beans, canned
  • 14 1/2 ounce diced tomatoes, canned
  • 1 cup corn, frozen
  • 2/3 cup heavy whipping cream
  • 1 medium avocado
  • 2 medium mango


  • Chop onion and mince garlic. Heat oil in a large stock pot over medium. Add onion, cook for 3 minutes. Add garlic and cook for 30 seconds more.
  • Pour in chicken broth; add cumin, chili powder, paprika, salt, and pepper. Stir.
  • Pull chicken from bones, shred, and add to the pot; bring to a boil.
  • Reduce heat, cover, and allow to boil gently for approximately 15 minutes.
  • Whisk milk and cornmeal together; drain and rinse beans. Add to the pot along with the tomatoes (liquid included), corn, and cream. Stir until well blended and cook until heated through.
  • Top soup with diced avocado, and serve cubed mango on the side.
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Calories: 435kcal | Carbohydrates: 42g | Protein: 25g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 63mg | Sodium: 871mg | Fiber: 11g | Sugar: 14g

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