Chicken and Tortilla Soup Recipe
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.
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.