Chicken Tortilla Soup

  • 1 1/2 lbs. Chicken cut into small pieces
  • Salt
  • 8 cups Water or Chicken Stock
  • 1/2 cup of SALSAOLOGY Ancho Chile & Tamarind Sauce
  • 15 oz can of Corn Kernels
  • 15 oz can of Black beans
Toppings Suggestions:
  • Tortilla Chips or Homemade Fried Tortilla Strips
  • Cheese - Monterey Jack, Cheddar or Cotija Cheese
  • Avocado Slices
  • Cilantro
  • Sour Cream
  • Jalapeño Slices


  1. Season chicken with salt to taste and place in a large pot with 8 cups of chicken stock or water. Cook on low medium for 15 minutes. (At this point you can remove chicken and shred or leave chicken pieces for heartier bites).
  2. Add Ancho Chile & Tamarind Sauce, corn, and black beans to soup and stir to combine well. Bring to a slow simmer allowing flavors to come together. If chicken was shredded, return to soup. Cover and continue to cook for an additional 5 minutes.
  3. Serve bowls of warm soup and add your favorite toppings. Enjoy - Buen Provecho! 


Serves 4-6 
25-30 minutes

Leave a comment

Please note, comments must be approved before they are published