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Creamy Tortilla, Corn & Black Bean Soup

Cooking Connection



Quick and easy


Prep Time:

5 minutes

Cook Time:

15 minutes


6 - 8 servings


1  jar  Canyon Foods Tortilla Soup

8  oz.  H-E-B EZ Melt Cheese

1  bag (12 oz.)  frozen H-E-B Fully Cooked Beef or Chicken Fajitas

16  oz.  heavy cream

2  c.  frozen H-E-B Chuckwagon Corn or 2 cans Mexicorn, drained

1  can  black beans

1/4  c.  chopped sundried tomatoes

1  Tbsp.  Adams Reserve Southwest Rub

1/4  c.  chopped cilantro, optional


Pour soup into a 6-quart pot; place over medium-high heat. Bring to a boil. Add cheese; reduce heat to medium and stir frequently until cheese melts.

Meanwhile, thaw fajitas in microwave; cut into bite-size pieces.

Add fajitas to soup; stir in heavy cream, corn, black beans, tomatoes and Adams rub. Return to a boil. Simmer 10 minutes or until piping hot and slightly thickened.

Remove from heat; serve in soup bowl and garnish with cilantro, if desired.
Nutritional Information
No Nutritional Information Available
Cooking Connection

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