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Chicken Tortilla Soup

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Hearty Chicken Tortilla Soup

You don’t need a home on the range to make this warm, hearty Chicken Tortilla Soup. This is the perfect sit and forget it on your part. This recipe is perfect for a busy family, or just doing some meal prepping. This is a filling soup, thick with chicken and loaded with delicious vegetables with the perfect kick of heat to balance it out and crispy tortilla strips to soak it all up. This Chicken Tortilla Soup will bring you home time and time again. 

I Souppose we’re freestyling

If you’ve made a soup before or watched someone make a soup before, you know that a recipe is a mere suggestion. Soup is more art than science, you have a loose outline of what you’re trying to accomplish and it doesn’t matter how you get there as long as you get there. While this may be intimidating for some, it’s a great exercise in freestyling for the aspiring home cook.  For example, let’s say you’ve read this recipe and you want your Chicken Tortilla Soup really spicy. Well you know what you want so you’ve got some options, you could add a few more jalapenos, or perhaps you could experiment with some additional Dan-O’s Chiptole and Spicy. Both are valid options but it’s up to you to decide how much you want to add! You’ll only grow as a cook through experimenting and trying new things, so experiment, get weird with it, and make the best Dan Chicken Tortilla Soup you can.


  • 8 boneless chicken thighs 
  • 1 lime
  • 5 vine-ripened tomatoes
  • 1 onion
  • Head of garlic
  • 2 bunches cilantro
  • 1 jalapeno
  • 2 tbsp Dan-O’s Chipotle
  • 1 cup of corn
  • 2 tbsp Dan-O’s Spicy
  • 12oz can of black beans
  • 3 tbsp cumin
  • 2 tbsp sea salt
  • Avacado
  • Crema
  • Corn Tortillas, cut into strips and fried

Prep Time

10 Mins

Cook Time

70 Mins


  1. Slice onion in quarters
  2. Slice jalapeno in half lengthwise
  3. Slice lime in half
  4. Slice head off the garlic
  5. To dry roast your vegetables (no oil), heat a cast iron skillet to high heat and add the onions, jalapeno, garlic, and tomatoes
  6. Sear until char marks are made
  7. Remove and add all vegetables to a blender
  8. Add cilantro and both Dan-O’s seasonings
  9. Blend until smooth
  10. Add 8 chicken thighs to Instant Pot
  11. Pour in blended dry roasted vegetables
  12. Cook on high for 1 hour
  13. Slice kernels from corn cob and add to pot with black beans
  14. Add salt, cumin, and ½ cup of cilantro
  15. Cook for 10 minutes on high pressure
  16. Serve with avocado, tortilla strips and top with crema
  17. Enjoy!

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