How to make soup- 6 Can Chicken Tortilla Soup

Adding vegetables to soups can be an easy way to use up canned and frozen vegetables and incorporate more into your diet.soup

This is also a great original recipe to make with your kids since it has a lot of dumping and rinsing (lots of water fun for kids) for your kids to help with! I know my children will never pass up a chance to play with water in the kitchen sink. 

Chicken Tortilla Soup

Yield: 6 servings


  • 1 (15 ounce) can corn, drained
  • 2 (14.5 ounce) cans chicken broth, low sodium
  • 1 (10 ounce) can chicken, drained
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (10 ounce) can diced tomatoes with green chilies, drained
  • 6 ounces tortilla chips
  • 3 ounces low-fat Cheddar cheese, shredded


  1. Wash hands with soap and water.
  2. In a large saucepan, combine corn, chicken broth, chicken, black beans, and tomatoes.
  3. Bring to a boil. Cover, reduce heat, and simmer until heated through.
  4. Serve over tortilla chips and top with a little cheese.
  5. Store leftovers in a sealed container in the refrigerator for up to 4 days.

Nutrition Information:

  • Serving Size (1/6 of recipe):
  • Calories 410
  • Total Fat 16g
  • Saturated Fat 4g
  • Cholesterol 30mg
  • Sodium 1170mg
  • Total Carbohydrates 50g
  • Fiber 8g
  • Total Sugars 6g
  • Protein 24g
  • Vitamin A 8%
  • Vitamin C 20%
  • Calcium 15%
  • Iron 20%

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