Herdez Red Guajillo Chile Chicken Tortilla Soup

Herdez Red Guajillo Chile Chicken Tortilla Soup

Rebekah Rose Hills

"Tortilla soup made extra flavorful with Herdez sauce! It's a little spicy, so add to taste!"
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40 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. 1. Heat olive oil in a non-stick skillet. Add onions and chicken; saute until onions are tender and chicken is cooked through, about 10 minutes.
  2. 2. Place a large soup pot on the stove and add chicken and onion mixture, Herdez Red Guajillo Chile sauce, water, corn, black beans, diced tomatoes, chicken bouillon, and V-8 juice. Bring to a simmer, cover and simmer on low for 15-20 minutes.
  3. 3. Meanwhile, preheat oven to 350 degrees. 10 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.
  4. 4. Ladle soup into bowls, add additional toppings if desired, and add a couple tortilla strips.


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