Tortilla Soup

Main Dish

Check out our new seasonings here 



  • Two (2) tbsp. olive oil
  • 2 1/2 lbs. chicken thighs
  • Salt and pepper, to taste
  • One (1) large onion, diced
  • Four (4) garlic cloves, minced
  • One (1) 10oz can of rotel
  • One (1) 15oz can of tomato sauce
  • One (1) 14oz black beans
  • 32oz chicken broth, unsalted
  • Two (2) cups vegetable oil
  • Eight corn tortillas, cut into strips


  • Pour olive oil in a large pot and medium-high heat and add seasoned chicken.
  • Once chicken thighs are seared, place on a plate and set aside.  
  • Place chopped onions in the pot.  Once they are translucent, add garlic, rotel, tomato sauce, black beans, chicken broth and the chicken that was previously browned. 
  • Cring to a boil and simmer for 15 - 20 minutes.
  • Once chicken is cooked, place on a clean plate and shred.  Place shredded chicken back into the pot.
  • In another pan, pour in vegetable oil on medium-high heat.  Once it starts to smoke, add tortilla strips and cook until crispy and lightly browned.
  • Set aside to cool and top with salt and Coy Zesty Garlic and Herb seasoning (see below).  


Get your Coy Zesty Garlic and Herb here 


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