Six Can Chicken Tortilla Soup
Whip up a cozy, flavor-packed meal in no time with this Six Can Chicken Tortilla Soup! Perfect for busy weeknights, this recipe comes together in just 25 minutes using six pantry staples and a handful of spices. Featuring tender canned chicken, zesty diced tomatoes with green chilies, hearty black beans, sweet corn, rich enchilada sauce, and savory chicken broth, this soup is bursting with Tex-Mex flavors. Seasoned with cumin, chili powder, and garlic powder, it’s perfectly balanced and irresistibly fragrant. Customize each bowl with crunchy tortilla chips, gooey melted cheese, fresh cilantro, and a dollop of sour cream for the ultimate comfort food experience. Simple, satisfying, and ready in a snap, this quick chicken tortilla soup will become your go-to recipe for effortless, crowd-pleasing dinners.
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Recipe Information
Ingredients
- 12.5 oz (1 can) Canned chicken breast
- 10 oz (1 can) Canned diced tomatoes with green chilies (e.g., Rotel)
- 15 oz (1 can, drained and rinsed) Canned black beans
- 15 oz (1 can, drained) Canned corn kernels
- 14.5 oz (1 can) Canned chicken broth
- 10 oz (1 can) Canned enchilada sauce
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 0.5 tsp Garlic powder
- 0.25 tsp Salt
- 0.25 tsp Black pepper
- 2 cups (for serving) Tortilla chips
- 1 cup (for garnish) Shredded cheese (e.g., cheddar or Mexican blend)
- 2 tbsp (chopped, optional garnish) Fresh cilantro
- 0.5 cup (optional garnish) Sour cream
Instructions
1. Open all six canned ingredients (chicken breast, diced tomatoes with green chilies, black beans, corn kernels, chicken broth, and enchilada sauce). Drain and rinse the black beans and corn to remove excess starch and sodium.
2. In a medium-sized pot, add the canned chicken breast along with its liquid. Use a fork to shred the chicken pieces into smaller chunks.
3. Add the diced tomatoes with green chilies, rinsed black beans, drained corn, chicken broth, and enchilada sauce to the pot.
4. Stir in the ground cumin, chili powder, garlic powder, salt, and black pepper. Mix well to combine the flavors.
5. Place the pot over medium heat and bring the soup to a gentle boil. Reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally.
6. Taste the soup and adjust seasonings as needed. Add more salt or spices to suit your preference.
7. To serve, ladle the soup into bowls and top with crushed tortilla chips, shredded cheese, fresh cilantro, and a dollop of sour cream, if desired.
8. Enjoy the soup hot and garnish each bowl individually to allow customization for each serving.
Nutrition Facts
Calories |
917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 10236 mg | 445% | |
| Total Carbohydrate | 124.3 g | 45% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 23.3 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 487 mg | 37% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1717 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
