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Weeknight Tortilla Soup

  • 10 min
    Prep Time
  • 30 min
    Total Time
  • 4 people


  • 2 tablespoons olive oil
  • 1/2 cup diced yellow onion
  • 1 medium zucchini, diced
  • 3 cloves garlic, chopped
  • 1 can (about 15 ounces) whole kernel corn, drained and rinsed
  • 2 cans (about 15 ounces each) black beans, drained and rinsed
  • 1 tablespoon taco seasoning mix
  • 3 cups Pacific Foods™ Organic Low Sodium Vegetable Broth
  • 1 1/2 cups Pacific Foods™ Organic Creamy Tomato Soup
  • 2 tablespoons fresh lime juice
  • 5 small corn tortilla, sliced into strips
  • 1 avocado, pitted, peeled and chopped for serving
  • 1/2 cup fresh cilantro for serving


  • Step 1

    Heat olive oil in a large pot over medium heat. Add the onion, zucchini, garlic and corn and saute for 5 minutes or until vegetables have softened slightly. 

  • Step 2

    Add in beans and taco seasoning and stir to combine, then add in vegetable broth and tomato soup. Increase heat to medium high and bring to a boil, then reduce to a low simmer for 10 minutes to warm through. 

  • Step 3

    Right before serving, stir in tortilla strips and cook another 2 minutes, until just softened. Remove from heat and add in lime juice, then ladle into bowls and serve topped with avocado and cilantro.