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Chicken “Pita Chip” Soup with Classic Spice Pita Chips



  • 1-2 tbsp Olive Oil
  • 1 large Onion, chopped
  • 3 Garlic cloves, chopped
  • 1 Jalapeno, seeded and diced
  • 1 tsp Paprika
  • 1 tsp Cumin powder
  • 2.5 cups (20 oz.) diced Tomatoes
  • 2 lbs (about 8) Chicken thighs
  • 1 ¾ cups (14 oz.) Black beans, drained and rinsed
  • ¼ cup Cilantro, chopped (reserve ¼ for garnish)
  • Salt, to taste
  • 4 cups (32 oz.) Chicken broth
  • 1 ¾ cups (14 oz.) Corn, drained and rinsed
  • Cedar Valley Classic Spice Pita chips, crushed as topping
  • Other Topping suggestions – Sour cream, Jalapeño slices, Cilantro, lime wedges 


  1. Preheat a pot with oil over medium-high heat. Add onion, garlic, jalapeno and sauté until they soften.
  2. Add whole chicken thighs, cumin powder, red chilli powder, crushed tomatoes, chicken broth, black beans, salt and ¼ of the cilantro. 
  3. Bring to a boil and let simmer for at least 25 mins. 
  4. Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back and corn to the pot and simmer for another 5 mins.
  5. Turn off the stove and then add lime juice. 
  6. Serve the soup with avocado, lime wedges, fresh cilantro and Cedar Valley Classic Spice Pita chips. Enjoy!

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