South of the Border Chicken Tortilla Soup

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South of the Border Chicken Tortilla Soup


  • 2 1/2 tbsps. MTOO Chipotle Olive Oil
  • 1/2 cup celery diced
  • 1/2 cup carrots chopped
  • 1/2 cup onion chopped
  • 1/2 Pasilla pepper chopped
  • 1/2 yellow squash
  • 2 cloves Garlic chopped
  • 2 1/2 tsps. MTOO Taco Taco Spice Blend
  • 1 can diced tomatoes
  • 1 can pinto beans rinsed
  • 4 cups chicken stock
  • 2 cups cooked chicken shredded if possible
  • Salt and Pepper
  • Garnishes: lime, avocado, tortilla strips, chopped cilantro


  • Sprinkle 1 teaspoon of Taco Taco Spice bBlend mix over chicken.
  • Heat 1 tbsp. of olive oil over medium heat and sauté onion, celery and carrots and pepper until they are soft. Add garlic and 1 tsp. of Taco Taco Spice Blend and cook for a few minutes to release the flavors of the spices.
  • Add tomatoes, beans, broth and chicken and cook until soup is hot. Serve with garnishes on the side.
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  1. jessica says:

    I think I eyeballed it… maybe a cup of chopped yellow squash? Or to your taste.

  2. Barbara A.Carroll says:

    In the South of the Border Chicken Tortilla Soup,the recipe states 1/2 yellow squash.Please explain this ie. cup or ?.

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