Quick Six-Can Chicken Tortilla Soup: 20-Minute Weeknight Dinner Solution
Six Can Chicken Tortilla Soup: Quick & Flavorful Dinner
This easy chicken tortilla soup recipe is a lifesaver on busy weeknights, bringing Mexican-inspired flair and comforting flavors to your table in under 20 minutes.
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Ingredients for Chicken Tortilla Soup
- 2 (14.5 oz) cans chicken broth
- 1 (15 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 1 (12.5 oz) can chunk chicken, drained
- 1 (4 oz) can diced green chilies (optional for extra heat)
- 2 tsp chili powder
- 1 tsp ground cumin
- Salt and freshly ground black pepper, to taste
- Tortilla chips or strips, for serving
- 2 tbsp fresh cilantro, chopped
- Lime wedges, for garnish
- Optional toppings: diced avocado, shredded cheese, sour cream
How to Make Chicken Tortilla Soup
- In a large pot over medium heat, combine the chicken broth, diced tomatoes, black beans, corn, chunk chicken, and green chilies. Sprinkle in the chili powder, cumin, salt, and pepper.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes, stirring occasionally to meld flavors.
- While the soup simmers, lightly crush tortilla chips into strips for a crunchy topping.
- Divide the hot soup among bowls. Top each serving with tortilla strips, chopped cilantro, and your choice of avocado, cheese, and sour cream.
- Squeeze lime juice over each bowl just before serving for a burst of brightness.
Cooking Tips & Variations
- Make it spicier: Add a diced jalapeño or a dash of cayenne.
- Slow cooker friendly: Combine all ingredients in a crock-pot and cook on low for 4 hours.
- Gluten-free option: Serve over rice instead of tortilla chips.
Nutritional Information (per serving)
- Calories: 214 kcal
- Carbohydrates: 27 g
- Protein: 17 g
- Fat: 5 g (Saturated Fat: 1 g)
- Fiber: 7 g
- Sodium: 1483 mg
- Sugar: 3 g
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Enjoy your comforting chicken tortilla soup this weekend, perfect for both lunch and dinner!
Recipe credit: Allrecipes
Six Can Chicken Tortilla Soup
This easy chicken tortilla soup recipe uses cans of corn, chicken broth, black beans, chunk chicken, and tomatoes for a tasty meal on busy weeknights.
Ingredients
Method
- In a large pot over medium heat, combine the chicken broth, diced tomatoes, black beans, corn, chunk chicken, and green chilies. Sprinkle in the chili powder, cumin, salt, and pepper.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes, stirring occasionally to meld flavors.
- While the soup simmers, lightly crush tortilla chips into strips for a crunchy topping.
- Divide the hot soup among bowls. Top each serving with tortilla strips, chopped cilantro, and your choice of avocado, cheese, and sour cream.
- Squeeze lime juice over each bowl just before serving for a burst of brightness.
Tried this recipe?Let us know how it was!
Original recipe on Allrecipes
