Recipe Rating:
 1 Rating
Serves: 8
Prep Time:
Cook Time:


1 package pictsweet frozen authentic mexican veggies (corn, black beans, onions, tomatoes and peppers)
1 packet old el paso taco seasoning***
1/4 cup bajia brand cumin****
1 packet packet old el paso seasoned black beans in sauce (these are almost like refried beans and give the soup texture)***
two boxes of salted chicken broth
1 jar tositos brand medium salsa***
one whole chicken
sour cream
tortilla strips
grated cheddar or white american

The Cook

cheryl clark Recipe
Lightly Salted
Flowery Branch, GA (pop. 5,679)
Member Since Aug 2011
cheryl's notes for this recipe:
this is as close as I could get to my favorite soup served by Chili's Restaurant.
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Stew the whole chicken in a large stock pot in one box of the broth and the packet of taco seasoning. When it is starting to fall of the bone, drain chicken into a collander reserving the broth in a second pot. After the chicken cools, pull out all the bones and skin. Set aside.

In a pan, sautee frozen veggies in olive oil.

In your second pot, add the veggies, the packet of black beans, 1/2 jar of the salsa, the cumin and the chicken and the second box of chicken broth. Let simmer for about an hour.

Serve in large bowls with a large dollop of sour cream, grated cheese and then garnish with crushed tortilla chips or tortilla strips.

As a variation, you can add a cup steamed yellow rice in the soup to add more texture.

*** do not substitute brands or it won't be as good. :-)


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user S C KASSIESGMA - Aug 23, 2011
Thank you so much!! I will try this recipe this weekend for my hubby and I!! =)
user cheryl clark shoileygal - Aug 23, 2011
user Linda Watson watslinda128 - May 22, 2013
I am always looking for a good Tortilla Soup! I think this one will be the best! I will let you know once I make it. Thanks

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