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
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!
“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.