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Creamy Adobo Chicken Soup

This will become one of your go to recipes when the weather gets colder. It will warm you up from the inside.

SERVINGS 6 PREP TIME 20 minutes COOK TIME 30 minutes


  • 4 Tbsps Avocado Oil 2 Carrots, diced

  • 3 stalks Celery, diced

  • 1 Large, Onion diced

  • 2 Cloves Garlic, minced

  • 1/2 tsp Roasted Garlic Sea Salt 5 Cups Chicken Broth

  • 1 Tbsp Cumin & Garlic Taco Seasoning (Adobo seasoning) 2 Chicken Breast

  • 28oz Canned Fire Roasted Tomatoes

  • 4 oz Can Diced Green Chilis

  • 15.oz Canned Black Beans, drained

  • 1 Cup Tortilla Chips

  • 1 Cup Milk

  • 1 Cup Mexican Cheese, shredded

For Garnish

  • Mexican Cheese, Tortilla Chips, Avocado Sliced, Cilantro, and Lime Wedges, to garnish


  1. Heat a large, deep skillet or soup pot over medium high heat with oil. Once the oil is hot, add the carrots, celery, onion, garlic and salt. Sauté until tender.

  2. Add chicken broth, Cumin & Garlic Taco Seasoning, chicken breast(s), tomatoes, green chilies, black beans, and 1 cup of tortilla chips. Bring soup to a low boil and cook until the chicken is no longer pink and the soup has thickened.

  3. Remove the chicken, dice into bite size pieces, and return to soup.

  4. Stir in milk and cheese.

  5. Spoon soup into individual serving bowls. Top with cheese, tortilla chips, sliced avocado, and fresh cilantro. Serve with a lime wedge. Enjoy!


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