TERIACHA® Chipotle Chicken Tortilla Soup

Course Main Dish
Cuisine Mexican
Keyword condiment, sriracha, teriyaki
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5 people


  • 1/2 cup TERIACHA® (teriyaki + sriracha) Chipotle
  • 1 Small Onion diced
  • 2 Tbsp Garlic minced
  • 2 Jalepeno finely diced
  • 1 Anaheim Pepper Roasted, peeled, sliced into thin 1 inch strips
  • 6 cups Chicken Broth low sodium
  • 1 can Fire-roasted Diced Tomatoes 14.5oz can
  • 1 can Black Beans 14.5oz can, rinsed, drained
  • 3 Chicken Breasts boneless, skinless
  • 2 Limes juiced, plus wedges for garnish
  • Salt and Freshly Ground Pepper
  • 1 cup Fresh Cilantro Leaves roughly chopped
  • 1 Flour Tortilla 8 inch, grilled, cut into thing strips
  • 1 Avacado pitted, sliced
  • 1 cup Monterrey Cheese shredded


  1. In a large saucepan, heat vegetable oil.

  2. Add Onions and cook for 2 minutes.

  3. Once the Onions have softened, add the Garlic and Jalapenos and cook for 1 more minute.

  4. Pour the Chicken Broth, TERIACHA® (teriyaki + sriracha) Chipotle, Tomatoes, Black Beans into the pot and bring to a boil.

  5. Once at a boil, lower heat to simmer and add Chicken Breasts.

  6. Cook the Chicken for 20-25 minutes.

  7. Once the Chicken is cooked, remove from pot.

  8. When cool enough to handle, shred it and set it aside.

  9. Add Lime Juice and Fresh Cilatro to the pot.

  10. In a serving bowl, add a mound of shredded Chicken.

  11. Ladle soup over Chicken and top with a Lime Wedge, Grilled Tortilla Strips, Anaheim Pepper, Avacado Slices, and Cheese.

  12. Enjoy!