Why You’ll Love This Recipe
This soup is a winner because it’s simple, fast, and packed with flavor. The combination of chicken, black beans, corn, and tomatoes with green chilies creates a hearty and savory base that’s perfect for topping with crispy tortilla chips and melty cheese. It takes only 5 minutes of prep time and 15 minutes of cooking, making it an ideal dish when you need something quick and satisfying without compromising on taste.
Ingredients
- 2 (14.5 ounce) cans chicken broth
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans, drained
- 1 (10 ounce) can chunk chicken
- 1 (10 ounce) can diced tomatoes with green chile peppers, drained
- Crushed tortilla chips (optional)
- Shredded Cheddar cheese (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Gather the Ingredients: Get all the canned ingredients ready for easy assembly.
- Combine the Ingredients: In a large saucepan or stockpot, pour in the chicken broth, corn, black beans, chunk chicken, and diced tomatoes with green chilies.
- Simmer: Stir occasionally and let the soup simmer over medium heat for about 15 minutes, or until the chicken is heated through.
- Serve: Ladle the soup into bowls and top with crushed tortilla chips and shredded cheddar cheese for an extra bit of crunch and flavor. Serve hot and enjoy!
Servings and Timing
- Servings: 6
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Variations
- Spicy Kick: Add a chopped jalapeño or a dash of hot sauce for some extra heat.
- Vegetarian Version: Omit the chunk chicken and add extra vegetables such as bell peppers, zucchini, or more beans for a vegetarian-friendly version.
- Add More Toppings: In addition to cheese and tortilla chips, try adding sour cream, cilantro, or avocado for extra richness.
- Different Beans: Swap black beans with pinto beans or kidney beans for a different flavor.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, stirring occasionally, until heated through. You can also microwave individual servings for 1-2 minutes until hot.
FAQs
1. Can I use homemade chicken broth instead of canned?
Yes, homemade chicken broth will work perfectly, and it will make the soup even more flavorful.
2. Can I make this soup ahead of time?
Yes, you can make the soup in advance. It actually keeps well in the fridge and can be reheated easily.
3. Can I freeze this soup?
Yes, this soup can be frozen for up to 3 months. Allow it to cool completely before transferring to an airtight container. To reheat, simply thaw in the refrigerator overnight and reheat on the stovetop.
4. Can I add more vegetables to this soup?
Yes, you can add extra vegetables like diced carrots, celery, or bell peppers to make it even more nutritious.
5. Can I use fresh chicken instead of canned?
Yes, you can use shredded rotisserie chicken or cooked chicken breast in place of the canned chunk chicken.
6. Is this recipe gluten-free?
Yes, this soup is naturally gluten-free as long as you make sure the tortilla chips you use are gluten-free.
7. How do I make this soup spicier?
To increase the spice, add chopped jalapeños, chili powder, or a few dashes of cayenne pepper.
8. What kind of tortilla chips should I use?
Any tortilla chips will work, but for an extra crunch, use thin, crisp tortilla chips or make your own at home.
9. Can I use a slow cooker for this recipe?
Yes, you can add all the ingredients to a slow cooker and cook on low for 2-3 hours or until heated through. No need to cook it on the stove if you’re using a slow cooker.
10. Can I add cheese to the soup while cooking?
You can add cheese to the soup while cooking, but it’s better to sprinkle it on top when serving to keep it from becoming too melted and losing texture.
Conclusion
Six Can Chicken Tortilla Soup is the perfect go-to recipe for busy days when you need a quick and comforting meal. With just a few simple canned ingredients, this soup is full of flavor and can be on the table in just 20 minutes. Add your favorite toppings, and you’ve got a meal that’s sure to satisfy!
Six Can Chicken Tortilla Soup
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Six Can Chicken Tortilla Soup is an incredibly quick and easy recipe that combines canned ingredients for a zesty, flavorful soup. With just six cans and minimal prep, it’s perfect for busy weeknights when you crave a comforting, satisfying meal. Topped with crunchy tortilla chips and shredded cheddar cheese, it’s a hit for the whole family!
Ingredients
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained
1 (10 ounce) can chunk chicken
1 (10 ounce) can diced tomatoes with green chile peppers, drained
Crushed tortilla chips (optional)
Shredded Cheddar cheese (optional)
Instructions
- Gather the Ingredients: Get all the canned ingredients ready for easy assembly.
- Combine the Ingredients: In a large saucepan or stockpot, pour in the chicken broth, corn, black beans, chunk chicken, and diced tomatoes with green chilies.
- Simmer: Stir occasionally and let the soup simmer over medium heat for about 15 minutes, or until the chicken is heated through.
- Serve: Ladle the soup into bowls and top with crushed tortilla chips and shredded cheddar cheese for an extra bit of crunch and flavor. Serve hot and enjoy!
Notes
Spicy Kick: Add a chopped jalapeño or a dash of hot sauce for some extra heat.
Vegetarian Version: Omit the chunk chicken and add extra vegetables such as bell peppers, zucchini, or more beans for a vegetarian-friendly version.
Add More Toppings: In addition to cheese and tortilla chips, try adding sour cream, cilantro, or avocado for extra richness.
Different Beans: Swap black beans with pinto beans or kidney beans for a different flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 4g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 40mg
