Chicken Tortilla Soup

Chicken Tortilla Soup
Chicken Tortilla Soup

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Prep time


Total time

1h 10m




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  • About this Recipe
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  • Ingredients
  • Directions

1 packet

GOYA® Powdered Chicken Flavored Bouillon

2 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

1 can (15 oz.)

GOYA® Red Enchilada Sauce


peppers from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce, minced, and 2 tbsp. sauce

1 ½ lbs.

boneless skinless chicken breasts

1 can (15.5 oz.)

GOYA® Black Beans, drained and rinsed

1 can (15.5 oz.)

GOYA® Golden Corn, drained and rinsed

¼ cup

finely chopped fresh cilantro, divided

GOYA® Corn Oil, for frying


GOYA® Corn Tortillas, halved and cut into strips


avocado, peeled, halved, pitted and sliced


sour cream


GOYA® Whole Jalapeño Peppers, diced


Lime wedges, for serving


Kitchen View

Step 1

In large saucepan set over medium-high heat, stir together bouillon, Adobo seasoning and 4 cups water. Stir in enchilada sauce, minced chipotle peppers and adobo sauce; bring to a boil.

Step 2

Add chicken breasts. Reduce heat to medium-low. Cook at a gentle simmer, stirring occasionally, for 30 to 35 minutes or until chicken is very tender. Transfer chicken to bowl or cutting board; using 2 forks, shred chicken. Return to saucepan.

Step 3

Stir black beans, corn and 2 tbsp. cilantro into soup; return to a boil. Reduce heat to low. Cook, stirring occasionally, for 8 to 10 minutes or until vegetables are tender and heated through.

Step 4

Meanwhile, in large skillet set over medium-high heat, add enough oil to reach 1-inch up sides. In batches to avoid crowding, fry tortilla strips, turning occasionally, for 2 to 3 minutes or until crispy. Using slotted spoon, transfer to paper towel–lined plate.

Step 5

Divide soup among 6 bowls. Garnish with tortilla strips, avocado, sour cream, jalapeños and remaining cilantro. Serve with lime wedges.


Baked Corn Tortillas: Alternatively, toss corn tortilla strips with 2 tbsp. GOYA® Corn Oil.  Arrange in single layer on parchment paper–lined baking sheet. Bake, flipping once, in preheated 350ºF oven for 6 to 8 minutes or until golden brown and crisp.

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