Chicken Tortilla Soup | La Tapatia Tortilleria, Inc.

Chicken Tortilla Soup 

A quick and easy soup that will keep you warm and satisfied. 


  • 4 La Tapatia or Sol de Oro Corn Tortillas cut into 1/2" strips

    • (OR 16 oz. bag La Tapatia Tortilla need to fry your own strips!)

  • 1 avocado​

  • 1 tablespoon olive oil

  • ½ onion, diced

  • 4 garlic cloves, minced

  • 2 cups chicken broth

  • 1 can enchilada sauce (medium)

  • 1 cup crushed tomatoes

  • 1 can black beans,

  • 1 can corn

  • ¼ teaspoon black pepper

  • 2 cups precooked chicken breasts, cut into cubes

  • Cilantro for garnish

  • Salt to taste


1. For tortilla strips: Heat 1/4 cup of oil over medium heat.  Add tortilla strips in batches and fry until crisp. Remove excess oil with a paper towel on a flat sheet and salt to taste.  
2.  In a large saucepan add oil and onion and sauté for 2-3 minutes.

3.  Add garlic, pour in chicken broth, enchilada sauce, crushed tomatoes, black beans, corn, and pepper. 
4.  Bring to a simmer and stir in precooked chicken. 

5.  Simmer for 5-10 minutes, stirring occasionally.
6.  Spoon soup into bowls and  top with tortilla strips (or chips!), cilantro and sliced avocado. Enjoy!

Serves 4