Recipe Video:


1 32oz Ocean’s Halo Organic Tortilla Soup Broth
2 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, chopped
2 jalapeños, 1 chopped, 1 sliced for topping
1 8oz can of corn, drained and rinsed
1 8oz can of black beans, unsalted, drained and rinsed
8 oz of San Marzano crushed tomatoes
1.5 cup shredded chicken (rotisserie chicken or LEFTOVER TURKEY)
1/2 tsp salt
1/2 tsp chili powder
1 lime, juiced
1/2 cup cilantro, chopped
Tortilla Strips
3-5 small Corn tortillas, cut into strips


  1. Add 2 tbsp olive oil over medium heat, when hot, add in chopped onions, jalapeños, and garlic. Sauté until onions are translucent, make sure not to burn the garlic!
  2. While sautéing veggies, make your tortilla strips: Add tortilla strips to a baking sheet, drizzle with olive oil making sure all are coated, and bake at 400 for 5-6 minutes.
  3. To your pan with sautéed veggies, add in Tortilla Soup Broth, corn, beans, chicken(or turkey), crushed tomatoes, chili powder, salt, and half of your chopped cilantro. Let simmer for 30 minutes.
  4. Serve with fresh diced avocado, fresh tortilla strips from your oven, fresh cilantro, fresh jalapeños, and lime.
  5. Enjoy!