Chicken Tortilla Soup

Servings: 6


  • 3 TBSP Olive Oil 
  • 1 Onion, small-diced
  • 1 Jalapeno, deseeded, small-diced
  • ½ tsp Kosher Salt 
  • 1 14.5 oz Can Petite Diced Tomatoes
  • 2 TBSP Texy-Mexy Seasoning Blend (divided)
  • 48 oz Chicken Stock 
  • 3 Corn Tortillas
  • *1 Rotisserie Chicken, skin removed & shredded


  • Crumbled Mexican Cheese or Shredded Cheddar
  • Tortilla Chips
  • Sliced Avocado 
  • Fresh Minced Cilantro 
  • Slice of Lime 
Chicken Tortilla Soup

Notes* *Instead of rotisserie chicken, you may also cook 2 large chicken breasts in the soup. You would place in step 2 and simmer until chicken is cooked through. Remove before processing half the soup, shred and add back in at the end.


Step 1:
In soup pot, sauté onions, jalapeño and kosher salt in olive oil until onion is translucent.
Step 2:

In the meantime, cook tortillas over an open flame (or in broiler) until slightly charred on the edges. Cook both sides.
Step 3:

Add diced tomatoes, chicken stock, fired tortillas (browned at the edges), and 1 TBSP Texy-Mexy Seasoning.
Step 4:
Simmer over medium heat for 15 minutes. Do not cover with lid. 

Step 5:

Shut off heat & process half of soup (grab as much as the tortillas) in blender.
Step 6:

Carefully add pureed soup back to pot with another TBSP of Texy-Mexy Seasoning.
Step 7:

Bring back to simmer & add shredded chicken. Simmer on low, uncovered for about 10-15 minutes.
Step 8:

Serve immediately topped with cheese, lots of crumbled tortilla chips, cilantro and fresh slices of avocado. Add a lime slice if you’d like.