Chicken Adobo Tortilla Soup

Learn how to make this delicious chicken adobo tortilla soup from the Kenmore in-house chef Kari Karch!


preparation Time
0 mins

cook Time
0 mins


630 per serving


  • 1 tablespoons olive oil
  • 1/2 medium onion, minced
  • 2 cloves garlic, minced
  • 2 carrots, grated
  • 2 celery stalks, minced
  • 2 tablespoons cumin
  • 6 cup chicken stock
  • 2 cup water
  • 2 tablespoons chicken base
  • 1 zucchini, cut into matchsticks
  • 1 yellow squash, cut into matchsticks
  • 1 can of diced tomatoes
  • 1/2 cup V-8 juice
  • 2 teaspoons hot sauce
  • Salt and pepper to season
  • 1 whole rotesserie chicken, shredded
  • Salsa Fresca: below
  • 2 roma tomatoes
  • 1/2 red onion, minced
  • 1 teaspoons hot sauce
  • 2 teaspoons cilantro
  • 1 avocado, diced
  • 1/2 lime, juiced
  • Corn tortilla chips


In a large soup pot, heat the olive oil over medium heat. Add in the onion and garlic and cook for 1 minute. Add in the carrots, celery, and cumin and cook for 5-7 minutes or until vegetables are softened. Pour in the chicken stock , base, canned tomatoes, and V-8, salt and pepper. Cook for 15 minutes. Toss in the zucchini and squash and cook 5 more minutes. Serve with salsa fresca, avocado, and chips

recipe by

Kari K.


Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.

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