Tortilla soup is hands down my all time favourite soup. It was one of my nun favourite too, especially during winter. I honestly don’t know why more restaurants don’t offer it on their menu. It’s simple delicious!!. For this version, I used the flavours of chipotle to make it nice and smoky.


2 lbs boneless skinless chicken breasts, chopped
salt and pepper to taste
1 tbsp olive oil
Diced vegetables: 1 medium red onion,1 medium green bell pepper, 1 medium red bell pepper, 1 medium yellow bell pepper, diced
Spices: 2 chopped cloves garlic, chopped, 1 tsp cumin, 1 tsp oregano
2 – 15 oz cans fire roasted tomatoes
1 – 15 oz can black beans
1 quart chicken stock
1-2 tbsp of KANKUN® CHIPOTLE HOT (or mild) (add more to heat taste)
Garnish: 1 medium avocado diced, 1/4 cup fresh cilantro diced, 1/2 cup crumbled cheese
12 small corn tortillas, cut in strips
2 cups vegetable oil, for frying tortilla strips


Combine chopped chicken breasts with salt and pepper. Preheat a large soup pot. Drizzle with 1 tablespoon olive oil. Add chicken to soup pot. Add red onion, green pepper, red pepper, yellow peppers and garlic. Cook over medium heat until chicken is done and no longer pink.
Add fire roasted tomatoes, black beans, chipotle chili peppers and KANKUN® SAUCE, cumin, dried oregano . Add 1 quart chicken stock. Bring to a boil and reduce to a simmer. Simmer for 25 – 30 minutes.
While soup is simmering, heat 2 cups or 2 to 3 inches vegetable oil to 375°F in deep fryer or 3-quart heavy saucepan. When oil is hot, add corn tortilla strips and cook until lightly browned. When tortillas are done, remove and drain on paper towels.
Garnish soup with chopped avocado, crumbled cheese, and tortilla strips.