Elsie’s Obe Ata Chicken Tortilla Soup

One of my favorite things about cooking is trying out new recipes and new ways to use ingredients I already love. Even more so, I love working with other cooks and recipe creators who have a similar passion. Elsie at AFROVITALITYEATS developed this recipe for Obe Ata Chicken Tortilla Soup, and it does a fantastic job of combining our own Obe Ata Soup with a delicious classic.

Why We Love This Obe Ata Chicken Tortilla Soup

We are deep into soup season, and we couldn’t be more excited about this delicious combination of West African and Mexican flavors! This take on a classic Mexican-inspired comfort food comes together in just 35 minutes when you use our Obe Ata Soup to get it started!

Plus, it’s a one pot meal, meaning you can add this scrumptious soup to your dinner menu any night of the week, and freeze any extra (that’s if you have any left – it’s that delicious). It’s even a great way to use up any leftover chicken you might have. Minimal cook time, minimal cleaning time, and a rich and hearty soup to keep you warm on these winter nights! What could be better?


One of the things that makes this meal a no-brainer for us is how fast it comes together when we use our Obe Ata Soup. We love getting our meals started with one of our ready-made soups or sauces to help amp up the flavor while making sure you get more time to enjoy the delicious meal you’ve made.

This Obe Ata Chicken Tortilla Soup is one of our #EgunsiMyWay recipes, where we’re taking the time to help show you how to bring together a delicious, filling, and nutritious meal any night of the week. We’re calling this speed-scratch cooking, and it involves utilizing both ready-made products (like Egunsi Foods!) and fresh ingredients to build tasty (and never boring) quick meals!

Check out our post on Instagram and follow along for more recipe inspiration!


Elsie is a food photographer, recipe creator, and blogger. She and her mother are both from Cameroon, and she draws a lot of her West African inspiration from her mother. Elsie grew up with her mother cooking marvelous meals throughout her childhood. Elsie cherishes these memories, and she hopes to continue to share those feelings of enjoying delicious food with those you care about.

We love working with Elsie, because just like us here at Egunsi Foods, she loves to explore West African flavors in both a traditional and cross-cultural way.

Check out and follow Elsie on Instagram @afrovitalityeats!

How to Make Obe Ata Chicken Tortilla Soup

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Servings: 4-6 people

Soup Ingredients:

  • 1 jar of Egunsi Foods Obe Ata Soup
  • 2 cups of shredded rotisserie chicken (or leftover chicken)
  • 1 cup of diced sweet onions
  • 2 tablespoons of canola oil
  • 1 medium jalapeno, deseeded and diced (~¼ cup)*
  • 3 garlic cloves, grated (~1 Tablespoon)
  • 1 cup cooked black beans (no salt added)
  • ½ cup sweet corn (canned or frozen, thawed)
  • 2 ½ cups low sodium chicken broth
  • 1 teaspoon taco seasoning*
  • 1 ½ teaspoons cumin
  • 3 tablespoons heavy whipping cream (optional)**
  • Salt to taste

Tortilla Strips Ingredients:

  • 12 six-inch corn tortillas
  • 1 tablespoon of canola oil
  • Salt and pepper


  • Cilantro, roughly chopped
  • Sliced jalapenos
  • Shredded Mexican cheese blend
  • Sour cream

Cooking Directions

For the tortilla strips:

  1. Preheat the oven to 300 degrees.
  2. Stack and slice the tortillas into ¼ inch strips. Drizzle with oil and sprinkle with a pinch of salt and pepper. Toss well to coat.
  3. Spread in a single layer on a baking sheet. Bake for 10-12 minutes, or until crispy.

For the soup:

  1. Heat the oil in a medium saucepan over medium heat. Add the onions and sauté for 3 minutes until translucent. Add the garlic and the jalapenos. Stir and cook for another 2 minutes until fragrant. Season with a pinch of salt.
  2. Stir in the Obe Ata soup, a cup and a half of the chicken broth, the black beans, corn, cumin, taco seasoning, and a teaspoon of salt. Cover and let simmer for 10-15 minutes until the corn and peppers are tender.
  3. Add the shredded chicken, remaining chicken broth, and heavy whipping cream, if using. Cover and let cook for another 5 minutes. Season to taste with salt and pepper.
  4. Serve into bowls and assemble with your toppings of choice!


*Feel free to control the level of heat to meet your preferences by adjusting how much taco seasoning or how many jalapenos you use!

**Skip the heavy whipping cream if you’re dairy free and use another unflavored nut milk of choice.

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