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
