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–+ servings

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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: American
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes, stirring occasionally to meld flavors.
  3. While the soup simmers, lightly crush tortilla chips into strips for a crunchy topping.
  4. Divide the hot soup among bowls. Top each serving with tortilla strips, chopped cilantro, and your choice of avocado, cheese, and sour cream.
  5. Squeeze lime juice over each bowl just before serving for a burst of brightness.
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