Chicken Taco Soup

Ingredients

For the chicken and soup:

  • 1 lb chicken breast

  • 2 tbsp olive oil, divided

  • 1 tbsp Just Us Montreal Bird Seasoning

  • 1 tbsp Just Us Sazon Seasoning

  • 1 tbsp Just Us Salt-Free Garlic & Herb Seasoning

  • Just Us Seasoned Pepper, to taste

  • 2 large tomatoes

  • 2 guajillo chiles, stems and seeds removed

  • 2 cloves garlic

  • ½ white onion

  • 2 bay leaves

  • Small bunch fresh cilantro

  • 1 bag frozen corn

  • 1 can black beans, drained and rinsed

  • 1 can Rotel, drained

  • 3 cups chicken stock

  • 2 cups water

  • 2 tbsp chicken base

  • 1 tbsp tomato bouillon

  • 1 packet taco seasoning

  • ½ tsp cumin

  • ½ tsp smoked paprika

  • 1 block cream cheese, 8 oz

  • 1 cup shredded Mexican-blend cheese

  • Juice of ½ lime, plus more to taste

For the seasoned tortilla strips:

  • Corn tortillas, cut into thin strips

  • Oil for frying

  • Just Us After Math Seasoning, to taste

For topping:

  • Shredded Mexican-blend cheese

  • Avocado

  • Fresh cilantro

  • Jalapeños

  • Green onions

  • Sour cream, optional

  • Fried After Math tortilla strips

Instructions

1. Season and sear the chicken.

Coat the chicken with about 1 tablespoon olive oil. Season with Montreal Bird Seasoning, Sazon, Salt-Free Garlic & Herb, and Seasoned Pepper.

Heat the remaining olive oil in a large soup pot over medium-high heat. Sear the chicken on both sides until golden brown. It does not need to be cooked completely through. Remove and set aside.

2. Roast the vegetables.

Place the tomatoes, guajillo chiles, onion, and garlic in a dry skillet over medium-high heat. Cook until lightly charred and softened, turning as needed.

Transfer the roasted vegetables to a blender with about 2 cups water. Blend until smooth.

For an extra-smooth broth, pour the mixture through a fine-mesh strainer.

3. Build the soup.

Pour the tomato-guajillo sauce into the same soup pot.

Add:

  • 3 cups chicken stock

  • Chicken base

  • Tomato bouillon

  • Taco seasoning

  • Cumin

  • Smoked paprika

  • Bay leaves

  • Cilantro

  • Corn

  • Black beans

  • Rotel

Return the seared chicken to the pot.

Bring the soup to a gentle boil, then reduce to a simmer. Cook for about 15–20 minutes, or until the chicken reaches 165°F internally.

4. Shred the chicken.

Remove the chicken from the soup, shred it, and return it to the pot.

5. Make it creamy.

Reduce the heat to low.

Cut the cream cheese into smaller pieces and add it to the soup. Stir until completely melted.

Add 1 cup Mexican-blend cheese and stir until smooth and creamy.

Avoid boiling the soup hard after adding the cheese.

6. Finish the flavor.

Stir in the juice of ½ lime. Taste the soup and add additional lime juice or Seasoned Pepper if needed.

After Math Fried Tortilla Strips

Cut corn tortillas into thin strips.

Heat oil in a skillet and fry the strips in batches until golden and crispy.

Transfer to a paper towel-lined plate and immediately season generously with Just Us After Math Seasoning while they’re still hot.

Serve

Ladle the creamy tortilla soup into bowls and top with:

  • After Math fried tortilla strips

  • Shredded cheese

  • Avocado

  • Cilantro

  • Jalapeños

  • Green onions

  • Sour cream, if desired