Cajun Chicken Tortilla Soup

Topped off with the satisfying “Crunch!” of a tasty tortilla, this spicy soup is sure to have your family asking for seconds.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Makes: 6 servings
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All You Need

  • 1/2 lb (250 g) boneless, skinless chicken breasts
  • 3 tbsp (45 mL) Club House Cajun Signature Blend, divided
  • 2 tbsp (30 mL) vegetable oil
  • 1 cup (250 mL) each sliced onion, red and green bell pepper and water
  • 28 fl oz (840 mL) no salt added diced tomatoes with juice
  • 2 cups (500 mL) reduced sodium chicken broth
  • 2 tbsp (30 mL) chopped fresh cilantro (optional)
  • 1/4 cup (50 mL) finely ground tortilla chips and whole tortilla chips


  1. Preheat oven to 400°F (200°C). Rub chicken breast with 2 tbsp (30 mL) seasoning. Place in preheated oven-proof skillet over medium-high heat without oil. Brown 2 minutes per side. Bake 7 minutes or until internal temperature reaches 165°F (74°C). Remove from oven and shred.

  2. Meanwhile, in large saucepan, over medium-high heat, add vegetable oil and vegetables. Sauté 3 minutes.

  3. Stir in remaining seasoning, water, tomatoes and chicken broth.

  4. Bring to a boil. Reduce heat and simmer 20 minutes. Stir in ground tortilla chips and cilantro. Simmer 5 minutes.

  5. Serve with whole tortilla chips as garnish.


Need a little inspiration? We’re ready with a few suggestions.