Recipes

Chicken Tortilla Soup

Serves 4-6

| Prep Time: 15 mins

| Cook Time: 30 mins

| Total Time: 45 mins

You may need: Taco Elixir

Discover The Recipe


If you love a hearty, flavorful soup that’s easy to make, we have what you’re looking for with this Mexican-style Chicken Tortilla Soup (Sopa de Tortilla). Every comforting bite is seasoned with our all-purpose blend of authentic Mexican spices bathed in a rich broth and topped with strips of crunchy tortilla strips for a delightful spoonful. This soup is packed with nutrients and lean protein and is a healthy option the whole family will enjoy. Tortilla soup is very popular in Mexico and is thought to have originated in the Mexico City area. 

Our chef makes this an easy weeknight meal that’s easy to customize to your family’s likes. Add in a diced jalapeño if you like heat or garnish with pickled veggies like radishes or sliced carrots. The Mexican flavor comes from our Taco Elixir spice blend, a must-have seasoning that generates bold flavors for Taco Tuesday, game-day nachos, or any dish where you want to add a blast of Mexico. Plus, it's preservative- and salt-free, unlike the packets of supermarket taco seasoning. Try using this blend to make a number of other classic Mexican or TexMex dishes like tacos, fajitas, or tostadas that you can find on our website.

Ingredients

  • 1 Tbsp olive oil

  • 1 medium onion, chopped

  • 3 garlic cloves, minced

  • 2 Tbsp Piquant Post Taco Elixir

  • 1 can (15 oz) crushed tomatoes

  • 1 can (15 oz) black beans, drained

  • 1 can (15 oz) corn, drained

  • 4 cups chicken broth

  • 1 lb chicken breasts, (about 2 medium)

  • 1 lime, juiced (~1 Tbsp juice)

  • 1 tsp salt, or to taste

  • 1/2 cup cilantro, chopped, for garnish

  • Sliced avocado, for garnish

  • Tortilla strips

  • ¼ cup olive oil

  • 3 corn tortillas, sliced into ½ inch x 2 inch strips

  • Salt to taste

Notes

For an extra kick, add in 1 sliced jalapeno with the onions, or top with fresh jalapeno.

We included our salt recommendations, but please salt to taste. The saltiness of the chicken (especially if using rotisserie chicken) and the broth will vary. Adjust to taste.. 

This soup will freeze well for up to 6 months.

You can also use an air fryer to crisp the  tortilla strips to cut down on the amount of oil in this dish. Or if you’re in a hurry, just  use crumbled tortilla chips!

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

In a large stock pot, heat oil over Med-High heat. Add onions, sautee for 3-4 minutes. Add garlic and Piquant Post Taco Elixir. Saute for 1 minute, until fragrant. Add crushed tomatoes, black beans, corn and chicken broth. Stir to combine. Cover and bring to a boil.  Add chicken breast and lower heat to Med-Low. Simmer for about 20 minutes. 

Meanwhile, cut the tortilla into strips. In a shallow frying pan, heat oil over Med-High heat. When hot, add tortilla strips in batches. Fry in the oil until crisp, about 1 minute. Remove the strips and drain on a paper towel and if desired, season with salt. Continue until all strips are fried.

When chicken is cooked, remove chicken and place on a cutting board. Shred the chicken, using 2 forks. Add chicken back into the pot. Stir in with lime juice and salt to taste.

Serve hot in bowls garnished with fresh cilantro, avocado slices and tortilla strips.

Alternatives & Substitutions

  • Our Taco Elixir spice is a great all-purpose Mexican blend for just about any protein or even root vegetables. Use it to season meats, fish, soups, stews, or another dish where you want to add a bold Mexican seasoning.

  • Feel free to substitute chicken breast with chicken thighs. You can also use ground meat, be sure to stir fry ground meat with the onions.

  • Serve with a fresh cabbage slaw that complements this warm and hearty soup.

  • Use our Taco Elixir in these Perfect Beef Tacos or try our authentic-tasting Chicken Tinga Tostadas.

  • Feeling like Tex-Mex? Try our delicious Easy Steak Fajitas recipe. Works great with veggies, too!

  • If you’re looking for a vegetarian option, use our Taco Elixir blend in our delicious Pumpkin Tacos al Pastor recipe!

  • For an alternative warm soup, try this Easy Taco Soup

  • Add some spice to Camarones a la Diabla, also called Deviled Shrimp.

  • Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.

  • Post pictures of your masterpiece meal on social media and tag us. We repost!

Chicken Tortilla Soup

Serves

4-6

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Piquant Post spice you’ll need: Taco Elixir

Ingredients

  • 1 Tbsp olive oil

  • 1 medium onion, chopped

  • 3 garlic cloves, minced

  • 2 Tbsp Piquant Post Taco Elixir

  • 1 can (15 oz) crushed tomatoes

  • 1 can (15 oz) black beans, drained

  • 1 can (15 oz) corn, drained

  • 4 cups chicken broth

  • 1 lb chicken breasts, (about 2 medium)

  • 1 lime, juiced (~1 Tbsp juice)

  • 1 tsp salt, or to taste

  • 1/2 cup cilantro, chopped, for garnish

  • Sliced avocado, for garnish

  • Tortilla strips

  • ¼ cup olive oil

  • 3 corn tortillas, sliced into ½ inch x 2 inch strips

  • Salt to taste

Instructions

  1. In a large stock pot, heat oil over Med-High heat. Add onions, sautee for 3-4 minutes. Add garlic and Piquant Post Taco Elixir. Saute for 1 minute, until fragrant. Add crushed tomatoes, black beans, corn and chicken broth. Stir to combine. Cover and bring to a boil.  Add chicken breast and lower heat to Med-Low. Simmer for about 20 minutes. 

  2. Meanwhile, cut the tortilla into strips. In a shallow frying pan, heat oil over Med-High heat. When hot, add tortilla strips in batches. Fry in the oil until crisp, about 1 minute. Remove the strips and drain on a paper towel and if desired, season with salt. Continue until all strips are fried.

  3. When chicken is cooked, remove chicken and place on a cutting board. Shred the chicken, using 2 forks. Add chicken back into the pot. Stir in with lime juice and salt to taste.

  4. Serve hot in bowls garnished with fresh cilantro, avocado slices and tortilla strips.

Notes

  • For an extra kick, add in 1 sliced jalapeno with the onions, or top with fresh jalapeno.

  • We included our salt recommendations, but please salt to taste. The saltiness of the chicken (especially if using rotisserie chicken) and the broth will vary. Adjust to taste.. 

  • This soup will freeze well for up to 6 months.

  • You can also use an air fryer to crisp the  tortilla strips to cut down on the amount of oil in this dish. Or if you’re in a hurry, just  use crumbled tortilla chips!

  • Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

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