HERDEZ® Red Guajillo Chile Chicken Tortilla Soup

HERDEZ® Red Guajillo Chile Chicken Tortilla Soup

7 Reviews 7 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  SANDRA_92083

“This tortilla soup is extra flavorful with the addition of red guajillo chile sauce! It's a little spicy, so add to taste!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Heat olive oil in a non-stick skillet over medium heat. Add onions; cook and stir until onions begin to soften, about 5 minutes. Stir in chicken and continue cooking and stirring, about 5 more minutes.
  2. Place a large soup pot on the stove and add chicken and onion mixture, chile cooking sauce, water, corn, black beans, diced tomatoes, chicken bouillon, and V-8 juice. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer for 15 to 20 minutes.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Ten minutes before soup is ready, lay tortilla strips on a baking sheet and bake in pre-heated oven for 10 minutes, or until nice and crispy.
  5. Ladle soup into bowls, add additional toppings if desired, and add a few tortilla strips.

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Reviews (7)

Rate This Recipe
D.G. Says
4

D.G. Says

We LOVED this soup! I made a few changes based on what I had on hand. I used pre-cooked deli rotisserie chicken. I didn't have V8 juice, so I used 1/2 cup beer & 1/2 cup tomato sauce. (which oddly DID taste a lot like V8 to me alone... or maybe clamato?) We love spicy so I added a teaspoon of chili garlic sauce. I also didn't need to use two pans! Cooked the onions right in my sauce pan. No problem, less dirty dishes! YUM and thank you!

SugarPlum♥
3

SugarPlum♥

My family really liked this! I cheated a little and use a pre-cooked deli rotisserie chicken to save some time. I have some picky eaters who are not really into spicy foods so I only used half the jar of sauce and it was delicious! I will make this again. :)

*~Lissa~*
1

*~Lissa~*

Tasty! I also had rotisserie chicken, leftover from last nights dinner. I didn't have V-8 so I used a blob of tomato paste and added lots of extra liquid because I also threw in some rice. I tailored a few other things based on what was in my kitchen (organic frozen corn, a spoonful of organic chicken base), and added cumin and S&P as suggested in the note. I forgot we used the last of the tortillas the other day, so I garnished with a little sour cream, cheese, chopped cilantro, and avocado. Very yummy.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 355 cal
  • 18%
  • Fat
  • 7.8 g
  • 12%
  • Carbs
  • 46.4 g
  • 15%
  • Protein
  • 26.7 g
  • 53%
  • Cholesterol
  • 46 mg
  • 15%
  • Sodium
  • 1410 mg
  • 56%

Based on a 2,000 calorie diet

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