A piping hot bowl of our chicken tortilla soup served with a chilled side salad and breadstick.

In a large pot, heat a little olive oil over medium heat. Add diced onions and garlic, sauté until onions are translucent.

Sauté Onions and Garlic

Add cooked shredded chicken, chicken broth, diced tomatoes, black beans, corn, cumin, chili powder, salt, and pepper. Stir well and bring to a boil.

Combine Ingredients

Reduce heat and let the soup simmer for about 20 minutes, allowing flavors to meld.

In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese.

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Pour dressing over the salad and toss gently.

Serve the breadsticks alongside the soup and salad.