Southwest Chicken Chef Pack - Tortilla Soup with Corn and Cheddar Biscuits

by Todd Leonard CEC on January 30, 2017
Todd Leonard CEC
Overall Rating: 5/5 | Kids Rating: 0/5


Dip your rich cheddar biscuit into this zesty soup for a kick of flavor!

Serves: 4

Prep Time: 5 min

Cook Time: 20 min

Total Time: 25 min

Total Time:
Prep Time:
Cook Time:
25 min
5 min
20 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


Corn and Cheddar Biscuits

Optional Topping

  • 3 tbsp. Melted butter
  • 1 tbsp. Chopped parlsey
  • 1/2 tsp. Granulated garlic

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  1. Tortilla soup: Saute butter and garlic in a 4 qt pot.
  2. Tortilla Soup: Add all Tortilla Soup ingredients except Veloute, tortillas, cilantro, and lime juice. Simmer for 15-20 minutes covered, or until black beans are done.
  3. Corn and Cheddar Biscuits: Preheat the oven to 400. Crush the Sweet Corn, Green Chili Peppers, and Onion Slices in a resealable bag by pounding lightly into small pieces.
  4. Corn and Cheddar Biscuits: Mix the milk with the lemon juice. Add the crushed vegetables to the milk mixture and let it rest. Combine and stir dry ingredients in a bowl and fold in milk mixture, cheese and melted butter until just combined.
  5. Corn and Cheddar Biscuits: Scoop out 8 large biscuits onto a greased cookie sheet. Bake in oven for 12-15 minutes or until golden brown. If desired, brush melted butter garlic herb mixture on the top of each biscuit.
  6. Tortilla Soup: Add in remaining ingredients to the soup and simmer on low another 3-5 minutes. Taste and adjust seasonings if needed.

Dish soup into bowl, top with chips or guacamole topping. Serve with corn and cheddar biscuits.