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3  lbs of Chicken Breast  diced

48 oz can of Chicken Broth

2  16 ounce jars CaJohns Black Bean & Corn Salsa

3  tablespoons CaJohns Southwest blend

Shredded Cheese (to garnish)

Tortilla Strips (to garnish)

Combine the chicken broth and the salsa in a stockpot with 2 tablespoons of the spice blend. Start to heat over medium heat. Next, place the chicken in a skillet over medium heat, season the chicken with 1 tablespoon of the spice blend. Lightly cook the chicken pieces until they turn white all over. Be careful not to over cook as they will finish cooking in the soup. Add the cooked diced chicken to the stockpot, and bring to boil. Return to boil, then turn off heat and serve. Place a bit of shredded cheese and a few tortilla strips on  the soup before serving.

To make Tortilla strips

Take a corn tortilla and cut into small strips. Heat vegetable oil (about 1/2 inch) in a skillet. Drop strips into the oil and fry until crisp. Drain on a paper towel and your ready to make soup!