Skip to content

Chicken Taco Tortilla Soup

Entertaining Skip to Recipe
Total time

Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish for a gathering, this Chicken Taco Chili is a flavorful solution that delivers a fiesta in every spoonful. Chicken taco chili marries the best of Tex-Mex cuisine and comforting chili, all in one delectable bowl.

Prep Time

Cook Time

Cook Method


4 Chi-Chi’s® Fajita Tortillas, cut into thin strips
3 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
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.