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.
Ingredients
| 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 |
Directions
Heat oven to 400°F.
Place tortilla strips on baking sheet; lightly coat strips with cooking spray. Bake 5 to 6 minutes or until crisp.
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.
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.