HERDEZ® Red Guajillo Chile Chicken Tortilla Soup

This tortilla soup is extra flavorful with the addition of red guajillo chile sauce! It’s a little spicy, so add to taste!

Recipe courtesy of Allrecipes® Brand Ambassador Rebekah H., 2013.


  • 1 tablespoon

    olive oil

  • 1 cup

    diced onion

  • 1 pound

    skinless, boneless chicken breasts, cut into 1-inch cubes

  • 1 (12 ounce) jar

    HERDEZ® Red Guajillo Chile Mexican Cooking Sauce, or to taste

  • 1 1/2 cups


  • 1 (15 ounce) can

    corn, drained

  • 1 (15 ounce) can

    black beans, rinsed and drained

  • 1 (15 ounce) can

    diced tomatoes, undrained

  • 1 cube

    chicken bouillon

  • 1 cup

    tomato-vegetable juice cocktail

  • 6 (6 inch)

    corn tortillas, cut into strips

  • Additional toppings if desired: diced avocado, shredded cheddar cheese, salsa, diced tomato, sour cream, cilantro, hot sauce

Print Recipe

Serves 6



  1. Heat olive oil in a non-stick skillet over medium heat. Add onions; cook and stir until onions begin to soften, about 5 minutes. Stir in chicken and continue cooking and stirring, about 5 more minutes.

  2. Place a large soup pot on the stove and add chicken and onion mixture, chile cooking sauce, water, corn, black beans, diced tomatoes, chicken bouillon, and V-8 juice. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer for 15 to 20 minutes.

  3. Preheat oven to 350 degrees F (175 degrees C).

  4. Ten minutes before soup is ready, lay tortilla strips on a baking sheet and bake in pre-heated oven for 10 minutes, or until nice and crispy.

  5. Ladle soup into bowls, add additional toppings if desired, and add a few tortilla strips.

  6. Cook's Notes: For a less spicy soup, only use half the jar of red guajillo chile sauce, or add to taste. For additional seasoning, add more chicken bouillon or other seasonings such as cumin, chili powder, salt, or pepper if desired.


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