How to make soup 5 Can Chicken Tortilla


This recipe is super easy (the hardest part is opening the cans) and DELICIOUS! After reading other people’s reviews, I did add 1 TBS each of chili powder and cumin, and 3/4 tsp of dried cilantro. I cooked it in my Instant Pot, on the soup setting (30 minutes and quick release). It tasted homemade and slow cooked, even with the canned chicken! I served it with Mexican blend cheese, a dallop of sour cream, and avocado, as well as crushed South of the Border tortilla chips.soup

Table of Contents


This easy chicken tortilla soup is a delicious, zesty soup recipe with only 6 canned ingredients! Serve topped with tortilla chips and shredded Cheddar cheese. Throw away the cans, and no one will know it is not from scratch!

Prep Time:

5 mins

Cook Time:

20 mins

Total Time:

25 mins




6 servings


“Literally, SIX freakin’ cans!! (It has been brought to my attention that there are only FIVE freakin’ cans. Ooops, sorry. Usually I don’t have a problem counting to five, but there you go. Enjoy the recipe anyway!)”


  • 1 (15 ounce) can black beans, drained
  • 1 (14.5 ounce) can chicken broth
  • 1 (14 ounce) can whole kernel corn
  • 1 (12.5 fl oz) can chicken chunks, drained
  • 1 (10.75 ounce) can cream of chicken soup
  • 1 (10 ounce) can diced tomatoes with green Chile peppers (such as RO*TEL )



2.Open all cans.

3.Simmer in large saucepan until heated through. That’s it. No kidding.

4.You can top with crumbled tortilla chips, cheese and salsa if desired.

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