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September is Hispanic Heritage Month!

Did you know that the U.S. Hispanic population reached 62.6 million in July 2021, and Hispanic-identifying people make up the nation’s largest racial or ethnic minority at 18.9 percent.

Americans of Mexican origin account for nearly 62 percent of the nation’s overall Hispanic population. The second largest group are Americans of Puerto Rican origin with 5.8 million people. Another 3.3 million people live in Puerto Rico as of 2020, and the number of people moving from Puerto Rico to the 50 states and the District of Columbia has been increasing recently.

Hispanic Heritage Month is celebrated nationwide through festivals, parades, art shows, conferences, community gatherings, and much more. The Hispanic Society of America hosts multiple events and activities—virtually and in-person—to celebrate National Hispanic Heritage Month.

Did you know that…Hispanic culture is known for honoring family history and elders, as well as rich culinary, musical, religious, and holiday traditions that are passed down among families.

Easy Chicken Tortilla Soup with Queso Fresco

The weather may not have completely cooled yet, but you can still celebrate Fall with this easy-to-make soup that’s perfect for the season! Filled with loads of sautéed vegetables, colorful spices, and juicy pieces of shredded chicken, the classic dish is best enjoyed when topped with cilantro, tortilla strips, queso fresco and sour cream.


  • 1 red or yellow onion chopped

  • 3 cloves garlic minced

  • 1 tbsp olive oil

  • 2 tsp chili powder

  • 2 tsp cumin

  • 1 can (14.5 oz) crushed tomatoes

  • 2 boneless chicken breasts cooked and shredded

  • 1 1/4 cup water

  • 1 can (10.5 oz) chicken broth

  • 1 can (15 oz) black beans rinsed and drained

  • 1 can (8.75 oz) cooked corn kernels

  • 1/4 cup cilantro chopped

  • 1 tsp black pepper

  • 2 tsp salt

  • Real California Queso Fresco

  • Real California Sour Cream

  • Tortilla strips

  • Lime wedges for garnish


  1. In a large stockpot over medium-high heat, add olive oil, onions, and garlic. Sauté ingredients for 5 minutes or until vegetables soften and turn golden brown.

  2. Add chicken broth, tomatoes, black beans, corn, salt and pepper, cumin, chili powder, shredded chicken and bring to a boil. Allow ingredients to boil gently for 5-10 minutes, stirring intermittently. Reduce heat if necessary.

  3. Add water and cilantro and reduce heat to medium. Allow soup to simmer for 1-2 minutes.

  4. Ladle soup into bowls and top with queso fresco, sour cream, tortilla strips and lime wedges. “Buen Provecho!!”


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