Keystone Chicken Soup Base

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Easy Chicken Tortilla Soup

Keystone Chicken, tomatoes, corn, black beans, avocado, cheese, and handmade crunchy tortilla strips. What could be better than that? Nothing! This fast, easy weeknight meal is much better than what you'll get from your local Mexican restaurant! Muy bueno!

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keystone-tortilla-soup
  • 1/2 can (28 oz) Keystone Chicken, undrained
  • 1 can (27 oz) Keystone Chicken Broth
  • 2 cans (14.5 oz) diced tomatoes and juice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 1/2 cups corn, frozen
  • 1/2 Tbsp lime juice
  • 1 Tbsp chili powder
  • 3 tsp. cumin
  • 1/2 tsp. cayenne pepper
  • 1/3 cup fresh cilantro, chopped
  • 4 garlic cloves, minced
  • 1 cup red onion, diced
  • 1 tsp. chili powder
  • 1 jalapeño pepper, deseed and dice
  • 4 Tbsp vegetable oil
  • 10 small corn tortillas, cut into 1/4-inch wide strips
  • 1/2 cup shredded cheddar cheese for topping
  • 1 avocado, diced for topping
  1. For Tortilla Strips: Preheat oven to 375F and line a baking sheet with foil. Cut tortilla in 1/4 strips and loosely scatter on baking sheet. Drizzle with vegetable oil and bake for about 12 to 15 minutes, or until crisp and lightly golden brown, set aside.
  2. To Prepare Soup: To a large stockpot, add 2 tablespoons of vegetable oil and heat over medium-high heat for 2 minutes.
  3. Add the onion and jalapeño and sauté for about 4 minutes, or until vegetables soften.
  4. Add the garlic and sauté for 2 minutes.
  5. Add the Keystone Chicken broth, tomatoes and juice, black beans, Keystone Chicken (with broth), corn, lime juice, chili powder, cumin, cayenne pepper, and bring to a boil. Allow soup to gently boil for 5 minutes. Add 1 to 2 cups of water or broth if liquid level looks low.
  6. Add the cilantro and boil for 1 minute. Ladle soup into bowls, top with tortilla strips, garnish with avocado and cheese. Serve immediately.

Beer Cheese Soup with Keystone Chicken

We've got just the solution for when you want a more robust cheese soup ... add Keystone Chicken! Our recipe is so thick and creamy, it's also perfect for dipping soft pretzels or veggies. And if you have any leftovers (that'll be hard to believe), you can freeze for up to 3 months.

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Keystone beer cheese soup
  • 1 can (28 oz) Keystone Chicken, drained
  • 1 can (27 oz) Keystone Chicken broth
  • 5 slices thick cut bacon
  • 5 Tbsp. butter
  • 2 tsp. garlic, minced
  • 1 jalapeño, diced
  • 1 tsp. black pepper
  • 8 oz beer
  • 1 cup half-and-half
  • 16 oz mild cheddar cheese, shredded
  • 1/4 cup all-purpose flour
  1. Warm an 8-quart pot over medium-high heat. Cut bacon into small pieces and add into the pot. Cook bacon until it's crisp, stirring occasionally.
  2. Add Keystone Chicken into bacon grease to warm. Stir occasionally until chicken is completely warmed throughout.
  3. Remove chicken and bacon from the pot and set aside.
  4. Add butter into the pot and slowly melt over low heat. Add garlic, jalapeño and pepper and stir - about 2 minutes. Whisk in flour. Allow to cook for 1 minute, whisking frequently.
  5. Add beer and whisk to combine and cook for 2 minutes. Add Keystone chicken broth and half-and-half and whisk to combine.
  6. Slowly add the cheese, add a little at a time whisking until it is incorporated. Stir until you have a smooth mixture. Return chicken and bacon back to the pot. Stir to combine.
  7. Allow to simmer until ready to serve, stirring occasionally.

Quick Broccoli Cheddar Soup with Keystone Chicken

Broccoli Cheddar Soup may be the perfect warm-me-up on a cold winter's day, but when you add fully cooked Keystone Chicken to the recipe, it becomes a hearty dinner that's perfect anytime of the year!

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Broccoli Cheddar Chicken Soup
  • 1 can (28 oz) Keystone Chicken, drained
  • 2 cans (27 oz) Keystone Chicken Broth
  • 1 Tbsp olive oil
  • ½ tsp paprika
  • 1 cup white rice
  • 1 bag (14-oz) broccoli florets, frozen
  • 1-1/2 cups cheddar cheese, shredded
  • 2 Tbsp unsalted butter
  • 2 Tbsp flour
  • 1/2 tsp ground black pepper
  • 2 large bread bowls with center cut out
  1. In an 8 quart pot, add olive oil and Keystone Chicken and heat on medium-high.
  2. Add pepper and paprika and stir. Add Keystone Chicken Broth and cover. Bring to a boil.
  3. Add rice and broccoli. Replace cover. Cook until rice is almost tender, about 8-10 minutes.
  4. In a small bowl, combine butter and flour. Mash with fork until completely combined. Add flour mixture to soup. Stir to combine.
  5. Add cheese. Stir and reduce to simmer, about 5 minutes. Soup will thicken while it sits.
  6. Scoop soup into crusty bread bowls. Enjoy!

Hearty Pork & Pinto Bean Soup

There's nothing better than a steaming bowl of soup on a cold winter evening, especially when you can go from stovetop to table in less than 20 minutes! Add recipe ready Keystone Pork and turn an ordinary soup into extraordinary dinner.

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Keystone Pork Bean Soup
  • 1 can (28 oz.) Keystone Pork, drained
  • 1 can (27 oz.) Keystone Chicken Broth
  • 1 can (16 oz) pinto beans, drained and rinsed
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 5 medium carrots, cubed
  • 1 large potato, peeled and cubed
  • ½ cup celery, sliced
  • 1 can (14.5 oz) green beans, drained
  • 1 can (14.5 oz) peas, drained
  • 1 can (14.5 oz) diced tomatoes, undrained
  • Pepper to taste
  • Avocado, sliced (optional)
  1. In a stockpot, combine the first eight ingredients. Bring to a boil. Stir carrots, celery, potato, green beans, peas and tomatoes into bean mixture.
  2. Reduce heat; simmer, covered, for 8-10 minutes or until vegetables are crisp-tender.
  3. Add avocado (optional) and serve with warmed tortillas or bread.

Easy Chicken Noodle Soup

A lunchtime favorite from stovetop to table in under 10 minutes. We've taken the traditional chicken noodle soup recipe and made it easier by using fully cooked Keystone Chicken.

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Easy Chicken Soup Keystone Meats
  • 1 can (28 oz) Keystone Chicken, undrained
  • 4 (27 oz) cans Keystone Chicken Broth or 1 (8 oz) jar Keystone Chicken Soup Base
  • 2 cups uncooked egg noodles
  • 1 medium carrot, sliced
  • 1/2 cup chopped onion
  • Salt and pepper to taste
  1. Add all ingredients including a can of Keystone Chicken (undrained) to large pot and bring to a boil.
  2. Reduce heat, stir and simmer until noodles are tender.

The Best (and Easiest) Gravy

This might be the easiest gravy recipe you've ever used! Just three ingredients and in less than 10 minutes you'll have a tasty addition to mashed potatoes, egg noodles and open roast beef sandwiches. Try it tonight!

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  • 3 tsp. either Keystone Chicken Base or Keystone Beef Base
  • 3 1/2 cups water
  • 1/3 cup flour
  1. Dissolve either Keystone Chicken or Beef Base into 3 cups of boiling water.
  2. Slowly add flour into remaining cup of cold water. Whisk out lumps of flour.
  3. Slowly whisk flour/water into boiling soup base. Simmer and whisk until thick. 2-3 minutes.

Chicken Lemon Orzo Soup

Our chicken soup recipe, with a hint of lemon, is a light and refreshing addition to any meal. Or if you prefer a more robust and hearty soup, use an additional can of Keystone Chicken.

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  • 1 can (28 oz) Keystone Chicken, undrained
  • ½ jar Keystone Chicken Soup Base
  • 5 quarts water
  • 1/2 cup each chopped carrots, celery, onion
  • 1 Tbsp. olive oil
  • 1/2 lb. orzo
  • 1 Tbsp. fresh chopped dill
  • Juice from half large lemon
  • Half bag fresh baby spinach
  1. Drizzle olive oil in large pot.
  2. Sautee carrots, celery and onion until onion is translucent.
  3. Add water and Keystone Chicken Soup Base, bring to a boil.
  4. Add Keystone Chicken, including broth from the can, as well as orzo.
  5. Cook until orzo is tender, about 9 minutes.
  6. Stir in dill, lemon juice and spinach and serve.

Award Winning White Chicken Chili

Be a winner winner with this chicken dinner recipe. Make this easy, all natural recipe at your next tailgate and you’ll have a first place entrée!

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  • 1 can (28 oz) Keystone Chicken
  • 3/4 tsp. Keystone Chicken Soup Base in 8 oz of water
  • 1 lb. Pepper Jack cheese, shredded
  • 4 cans (15 oz) Great Northern beans
  • 3 tsp. Franks Red Hot Sauce
  • 1/2 cup salsa
  1. Combine ingredients and heat until ready to serve.