Spicy Tortilla Soup

Spicy Tortilla Soup

Serves: 6 people
Prep Time: 10 minutes
Cooking Time: 20 minutes
Spicy Tortilla Soup


  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 jalapeños, seeded and chopped
  • 2 cloves garlic, chopped
  • 1 pound boneless, skinless chicken breast or thighs
  • 2 teaspoons cumin
  • 3 teaspoons taco seasoning
  • Kosher salt and black pepper
  • 3 cups red enchilada sauce
  • 3 cups low-sodium chicken broth
  • 2 cups cooked white rice
  • Juice of 1 lime
  • 1/2 cup fresh cilantro, chopped
  • Kibo Chickpea Chips Pico de Gallo, for serving
  • Sour cream, shredded cheddar, avocado, cilantro and green onion, for topping


Print This Recipe
  1. In a large soup pot, cook the onion, jalapeños, and garlic with olive oil for 5 minutes. Add the chicken, cumin, taco seasoning, and a pinch each of salt and pepper. Pour over the enchilada sauce and chicken broth.
  2. Set over medium heat and bring to a simmer, cook 15 minutes, until the chicken is cooked. Shred the chicken using two forks. Stir in the rice, cilantro, and lime juice.
  3. Ladle the soup into bowls and top with Kibo Chickpea Chips Pico de Gallo. Then finish with a dollop of sour cream, cheese, green onions and cilantro. Enjoy!