Chicken Tortilla Soup

Eat Wholly chicken tortilla soup

A comfort food at its best. Top with WHOLLY® Diced Avocado and never have to wait for an avocado to ripe again!

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Chicken Tortilla Soup

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  • 1 pound uncooked boneless skinless chicken breasts, cut into bite sized pieces
  • 1 (15-ounce) can great northern beans, drained and rinsed
  • 2 (15-ounce) cans canned corn with peppers, undrained
  • 1 (10-ounce) can diced tomatoes with green chilies, undrained
  • 1 (4.5-ounce) can chopped green chilis
  • 4 cups chicken broth
  • 2 teaspoons salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 1/4 cup instant corn masa flour
  • 4 ounces cream cheese, softened
  • 1 (8-ounce) package WHOLLY® Diced Avocado
  • Tortilla strips and chopped green onion for garnish, as desired


  1. In slow cooker add all ingredients except WHOLLY® Diced Avocado, cream cheese and suggested garnish ingredients.

  2. Cook 3 hours on HIGH. Whisk in masa. Stir in cream cheese until melted. Top individual servings with WHOLLY® Diced Avocado and suggested garnishes.