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Chicken Taco Tortilla Soup

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Chicken Taco Tortilla Soup is a fiesta of flavors and textures. The combination of zesty salsa, tender chicken, hearty black beans, and HERB-OX® Chicken Bouillon Cubes creates a flavor-packed, mouthwatering experience. Enjoy the vibrant colors, robust flavors, and warming spices of this delicious soup. Whether served as a starter or a main course, it’s sure to be a hit at any gathering or as a satisfying meal enjoyed at home.

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4 CHI-CHI’S® Fajita Tortillas, cut into thin strips
3 cups water
1 (16-ounce) jar CHI-CHI’S® Thick & Chunky Salsa
3 HERB-OX® Chicken Bouillon Cubes
1 (1.25-ounce) package CHI-CHI’S® Taco Seasoning Mix
1 (10-ounce) cans HORMEL® Premium Chicken Breast , drained and flaked
1 (15-ounce) can black beans, drained and rinsed
1 (11-ounce) can whole kernel corn with red and green bell peppers, drained
Sour cream, if desired


  1. Heat oven to 400°F.

  2. Place tortilla strips on baking sheet; lightly coat strips with cooking spray. Bake 5 to 6 minutes or until crisp.

  3. Meanwhile, in large saucepan, stir together water, salsa, bouillon and taco seasoning over medium-high heat. Bring to a boil. Reduce heat to medium-low. Cook 5 minutes.

  4. Add chicken, beans and corn to saucepan. Cook 10 to 12 minutes or until soup is hot and flavors are blended. Ladle into warm bowls; top with tortilla crisps. Garnish with sour cream.