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Chicken Taco Tortilla Soup

Dive into this chicken taco tortilla soup taste buds first. It's a Mexican-inspired soup with a perfect spicy, satisfying flavor.

30 Minutes
30 Minutes
1 Hour


  • 4 CHI-CHI’S® Fajita Style tortillas, cut into thin strips
  • 3 cups water
  • 1 (16-ounce) jar CHI-CHI’S® Thick & Chunky Salsa Mild
  • 3 cubes chicken-flavored bouillon
  • 1 (1.25-ounce) package CHI-CHI’S® Taco Seasoning Mix
  • 1 rotisserie chicken, shredded
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (11-ounce) can whole kernel corn with red and green bell peppers, drained


  1. Heat oven to 400°F.
  2. Place tortilla strips on baking sheet; lightly coat strips with cooking spray.
  3. Bake 5 to 6 minutes or until crisp.
  4. Meanwhile, in large saucepan, stir together water, salsa, bouillon, and taco seasoning over medium-high heat.
  5. Bring to a boil. Reduce heat to medium-low. Cook 5 minutes.
  6. Add chicken, beans, and corn to saucepan. Cook 10 to 12 minutes or until soup is hot and flavors are blended.
  7. Ladle into warm bowls; top with tortilla crisps.
  8. Garnish with sour cream, if desired.