Chicken and Tortilla Soup Recipe

Chicken and Tortilla Soup is the ultimate quick and comforting meal. With only six cans of pantry staples, you can prepare a hearty, flavourful soup in minutes. It’s a fuss-free recipe that’s perfect for busy weeknights or when you want something warm and filling without spending hours in the kitchen.

Chicken and Tortilla Soup Recipe:

This dish combines tender chicken, beans, corn, tomatoes, and Mexican spices, creating a vibrant soup with a rich, zesty broth. Topped with crunchy tortilla chips, cheese, and fresh herbs, it delivers bold flavor and satisfying texture in every spoonful.

History of Tortilla Soup:

Tortilla soup, or sopa de tortilla, originated in central Mexico. Traditionally, it features a tomato-chili base, broth, and fried tortilla strips. Over time, variations emerged, including versions with beans, chicken, and cheese. The Six Can Chicken and Tortilla Soup is a modern shortcut, bringing authentic Mexican-inspired flavors together with convenience.

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Chicken and Tortilla Soup Recipe

Shruthi

This quick soup uses six cans of ingredients to create a warm, flavorful, and hearty chicken tortilla soup. It’s simple, delicious, and ready in under 30 minutes.

Print Recipe

Prep Time 5 minutes mins

Cook Time 23 minutes mins

Total Time 30 minutes mins

Course Main Course, Soup

Cuisine Mexican-Inspired, tex-mex

Calories 350 kcal

Ingredients

  

• 1 can (15 oz) chicken breast, drained
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 1 can (10 oz) enchilada sauce
• 1 can (14 oz) chicken broth
• Optional toppings: tortilla chips, shredded cheese, sour cream, avocado, cilantro

Instructions

 

• In a large pot, combine chicken, beans, corn, tomatoes, enchilada sauce, and chicken broth.
• Stir well and bring to a boil.
• Reduce heat and let simmer for 20–25 minutes.
• Ladle into bowls and top with tortilla chips, cheese, and desired garnishes.

Notes

• Use fresh shredded chicken instead of canned for extra flavour.
• Rinse beans to reduce sodium.
• Add jalapeños for more spice.
• Use low-sodium broth if preferred.
• Soup tastes even better the next day as flavours meld.

Keyword easy tortilla soup, pantry meal, quick Mexican soup, Six can chicken tortilla soup, Tex-Mex chicken soup

Tips for Soup Recipe:

• Crush tortilla chips directly into the soup for added crunch.
• Add lime juice before serving for freshness.
• Double the recipe and freeze leftovers for busy nights.
• Top with avocado slices for creaminess.
• Serve with warm flour tortillas on the side.

FAQs for Chicken and Tortilla:

Q1: Can I make this in a slow cooker?
Yes, cook on low for 4 hours or high for 2 hours.

Q2: Can I substitute canned chicken?
Absolutely, rotisserie or leftover cooked chicken works perfectly.

Q3: Can I make it vegetarian?
Yes, skip the chicken and use vegetable broth.

Q4: Can I store leftovers?
Yes, refrigerate for up to 4 days or freeze for 3 months.

Q5: How spicy is it?
It depends on the diced tomatoes with chilies and enchilada sauce used. Choose mild or hot to your liking.

Conclusion:

Six Can Chicken and Tortilla Soup is proof that delicious meals don’t need to be complicated. With just six cans and half an hour, you can create a bold, zesty soup that’s perfect for the whole family. It’s easy, affordable, and packed with flavour.