Tortilla Soup




  • 1 medium tomato, quartered
  • 1 (14.5 ounce) can whole peeled tomatoes with juice
  • 1 small onion, quartered
  • 1 garlic clove
  • 2 (10.5 ounce) cans condensed chicken broth, undiluted
  • ½ tsp MEXENE Chili Powder Seasoning
  • ¼ tsp salt
  • ¼ tsp Cajun Chef Cayenne pepper
  • ¼ tsp ground coriander
  • ¼ tsp ground cumin
  • 1 Tbsp minced fresh cilantro
  • 2 cups cooked chicken, diced
  • 6 (6 inch) corn tortillas, cut into ¼ inch strips
  • ¼ cup cooking oil
  • Sour cream
  • Shredded Cheddar or Monterey Jack cheese


Place tomatoes, onion and garlic in a blender or food processor; blend until smooth. Transfer to a large saucepan. Add the chicken broth and seasonings; bring to a boil. Add chicken, reduce heat and simmer for 3 – 5 minutes to heat chicken through. Fry tortilla strips in hot oil until crisp and brown. Drain on paper towel. Ladle soup into bowls; top with tortilla strips, sour cream and cheese.

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Cajun Chef Cayenne Red Pepper

Cajun Chef Cayenne Red Pepper...

Made from dried select Louisiana cayenne pepper which are ground. Use it on poultry, beef or seafood..


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